Asian Noodle Salad

All time favorite Asian salad… often I don’t even put the noodles…I just make the salad from all the yummy veggies! the sesame oil, fresh ginger and jalape├▒os bring such amazing flavor to the veggies!!

Watercress, Bok Choy and Cabbage Pasta (Salad)

Ingredients

3 garlic cloves, finely minced
1 tsp minced ginger
4-5 bok choy, rinsed, separate thinly sliced stems and thinly sliced leaves
1 cup finely sliced cabbage
2 tbsp thinly sliced carrot
4 fresh shitake mushroom caps, thinly sliced
Leaves of watercress, roughly torn (you can use your fingers to tear them) to small leaves
Salt and pepper to tas

te; cooked fusilli

Preparation
In a light oiled pan, fry the ginger and garlic till fragrant. Add the carrot and fry briskly, followed by cabbage. It takes about 5-8 minutes for carrot and cabbage to turn slightly tender. Then add in mushrooms, bok choy stems and lastly the leaves. Fry and mix them thoroughly, adding some water/stock if necessary if mixture becomes too dry. Add in watercress leaves, then cooked pasta and give it a good toss in the pan. Pinch of salt and pepper to taste.

Hint
Slice the bok choy, cabbage, carrots and mushrooms to the approximate size of the pasta (which in this case, fusilli) to better the bite (chew) in each spoonful as you eat. This perfects the textures (and bite) of the final dish.

-Neal Cash

Bok Choy Stir Fry

Bok Choy Stir Fry–My Dinner tonight!! I can’t wait, but instead of tofu, I am using chicken…..or you could use beef or shrimp……but I think this covers about everything in the basket…..YUM. This is wonderful basket and something new to try!!! ­čÖé

This is an easy recipe.

1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch

2 teaspoons vegetable oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute

-Kirsten Cox