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!!! 🙂

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

Napa Cabbage Salad

Napa cabbage
Green onions
Butter Slivered almonds …
Sesame seeds
Ramen noodles
Soy sauce
Slice 1 head Napa cabbage into 1/4 shreds. Saute 1/2 cup butter, 1/2 cup slivered almonds, 1/2 cup sesame seed, 2 packages Ramen noodles (crushed) and 10 green onions. Combine with cabbage. DRESSING: 1 c. oil 1 c. sugar 1/2 c. vinegar 2 tbsp. soy sauce Toss and serve.
-Vicki Haskins Zdanowski

Roasted Eggplant Salad with Cilantro & Lime (from “Quick & Easy Thai by Nancie McDermott)


1 lb eggplant, quartered lenghtwise

2T thinly sliced shallots

2 T coarsely chopped fresh cilantro, + leaves for garnish

2 green onions, thinly sliced

2 t coarsely chopped garlic

3 T fish sauce (can sub w/soy sauce)

3 T freshly squeezed lime juice

1 T sugar

1 T chopped fresh hot green chiles, or 2 t coarsely ground dried red chilies

1 T dried shrimp, whole or coarsely chopped, or 2 T coarsely chopped roasted, salted peanuts (optional)


 Cook eggplant, skin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400 degree F oven for about 15 mins. Allow to cool.


Place remaining ingredients in a medium bowl. Peel e…ggplant and cut into 2″ wide chunks and add to bowl. Gently toss well to mix. Mound the salad on a small platter, juice and all, and garnish w/a few fresh cilantro leaves. Serve at room temp or chilled.


*serving suggestion: serve as an appetizer with a lettuce leaf “wrap”, or as a side dish with rice.



– Tanya Stiegler