We love our CSA, but we can only eat so much bok choy. This year we’ve receive quite a lot. This sent me off to find a recipe to use up a whole head. I came across a recipe for Pork and Bok Choy Stir Fry, and as usual, I tweaked it a bit. I added bell pepper and mushroom. I also used fresh ginger. Finally, I let the bok choy stand on its own by braising separately rather than in the stir fry.
The most interesting notes on this recipe were using cornstarch in the sauce which thickened it up and helped it stick to the pork and vegetables and the braising of bok choy in rice wine vinegar. I really liked this. Each component was tasty but the whole was delicious.
- 3 pork cutlets, sliced through on a bias into pieces
- 4 tsp cornstarch
- 1 1/2 tsp honey
- 3 tbsp soy sauce
- Canola oil
- 1/4 cup dry white wine
- 2 cloves garlic, minced
- 2 cloves garlic, smashed
- 2 tbsp fresh ginger, minced
- 1/2 jalapeno pepper, seeded and minced
- 2 carrots, chopped
- 1 red bell pepper, sliced
- 1 package mushrooms, sliced (I used button)
- 2 green onions, thinly sliced
- 1 large bok choy
- 1-2 tsp crushed red pepper flake
- 2 tbsp rice wine vinegar
- Salt and pepper to taste
- 1 cup brown rice (I used instant, shame on me)
- In a medium size bowl, add the wine, soy sauce, honey and cornstarch and whisk until smooth, set aside.
- Heat a large pan or wok over medium to medium high heat. Add enough canola oil to just cover. Add pork and cook until lightly browned.
- Add the minced garlic and ginger and stir to combine.
- Add carrots, bell pepper and mushroom. Toss to combine and stir fry for approximately 2 more minutes.
- Add the soy sauce mixture, bring to a boil then reduce to a simmer and cook until the sauce is thick and coats the pork and vegatables.
- Meanwhile, cut the bottom off the bok choy stock. Strip the leafy greens, then thinly slice the white part of the stocks. The smaller interior stocks I left whole.
- Heat a large pot over medium heat. Add olive oil to coat the bottom of the pot and toss in the smashed garlic. Allow the garlic to infuse the oil.
- Next, add the chopped white stems of the bok choy and the crushed red pepper. Cook until slightly softened and add the leafy parts of the bok choy. Toss to combine and add the rice wine vinegar, season with salt and pepper and cover. Cook until all is tender.
- Prepare the rice per instructions on the box.
On Saturday’s my wife and I love to go to Northampton Wines and Café. We eat lunch and enjoy a glass a wine (or two). The lunch menu is usually only four items each week and they usually fill us up just right. With that said, it is generally a more lavish mid-day meal than either of us is used to. I tell you this because usually after a lunch like that, I crave something light. On this particular Saturday, we visited The Fresh Market and found beautiful Atlantic salmon.
While I was craving light, my wife was craving heat. (Shhhh…Since we first met, I’ve been secretly increasing her heat tolerance which was non-existent. Now she loves almost as much heat as I do.) To satisfy both of our cravings, I decided on Asian Salmon with an udon noodle stir-fry and spicy pickled carrots. The meal did not disappoint, although I might have gone a little overboard on the heat, it was delicious. I think it worked because of pickles had a sour heat and the marinade had a sweet heat.
I apologize for the measurements (or lack thereof). I do this quite often, the whole point of this blog was to remember recipes, I just hate measuring anything. Make enough marinade for the udon as well.
- Low-sodium soy sauce
- Dale’s steak seasoning (or just add more regular soy sauce)
- Fish sauce
- Rice wine vinegar
- Maple Syrup
- Granulated garlic
- Powdered ginger
- Crushed red pepper flake
- 2 salmon filets, skin on
- Vegetable oil
- 1 bunch of carrots, cleaned, 1/2 cut in thin julienne, 1/2 sliced
- 1 red onion, 1/2 thinly sliced, 1/2 sliced
- Assortment of bell peppers, sliced
- 2 serrano and 2 jalapeño chili, 1 each sliced in thin strips and 1 each sliced in rings
- 1 bunch of cilantro, chopped
- 4 green onions, sliced on the bias
- 1/2 package of udon noodles (spaghetti will work)
- Kosher salt
Spicy Carrot Pickle Directions
- Combine salt, sugar rice wine vinegar, water and the sliced rings of serrano and jalapeño peppers in an air tight container and shake to disolve salt. Again, no measurements here, just taste it and adjust to how you like your pickles.
- Add the julienne sliced carrots and thinly sliced onion to the container. If necessary, add more vinegar or water to insure all vegetables are covered.
- Place in the refridgerator. You can do this days in advance. The longer they sit, the spicier they will be.
- In a whisking bowl, combine the first nine ingredients. Again, sorry for the lack of measurements here. I would say make it to your taste. If you like it sweeter add more syrup, more heat add more sriracha or crushed red pepper.
- Make several incisions in the salmon, against the grain. Place the fish in a large flat bowl and spoon marinade over. Let sit for 15-20 minutes.
- Pre-heat your oven to 375 degrees F.
- Bring a large pot of water to boil and cook udon per instructions on the package. Once done, drain, rinse and set aside.
- Bring an oven safe pan to medium high heat. Add vegetable oil. Sear salmon on both sides finishing with the skin side down. Baste with extra marinade from the flat bowl. Cook through to desired done-ness.
- Meanwhile, heat a wok over medium high heat.
- Add remaining vegetables with vegetable oil and cook until desired done-ness.
- Add remaining marinade and udon noodles. Toss until coated and mixed.
- To serve, place serving of noodles topped with salmon and pickled carrots. Enjoy.