Posts Tagged bok choy

Red quinoa delight

Red quinoa delight

I made this one, and it doesn’t look half bad.


  1. Cook gorgeous, jewel-like red quinoa in rice cooker (same water proportion and setting as plain white rice)
  2. Dump approx 1 tbsp each of mixed garlic and ginger in frying pan
  3. Add sliced white onions
  4. Add ‘white’ bits of chopped bok choy
  5. Add chopped carrots
  6. Add ‘green’ bits of chopped bok choy
  7. When all is cooked, add cooked quinoa
  8. Add smashed silken tofu
  9. Add a couple drops of olive oil
  10. Mix all and season to taste with soy sauce and rice wine vinegar. Sriracha or other spicy sauce is also good!

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Koyadoufu scramble


I wrote about koyadofu (or koyadoufu or こうやどうふ) a while back—it’s dried tofu that can be re-hydrated.

We recently found some koyadofu at an Asian market and snatched it up.

To use this miraculous food, first soak the blocks in water for about 10-20 seconds, then gently squeeze out the water.

Here, Yusuke again combined it, cubed, with eggs.

He also included a leafy Chinese green in the scramble. I’m not 100% sure of the species, but I believe it is tsoi (or choy) sim (or sum). We frequently see it in grocery markets here, and it’s often one of the cheapest greens. The taste is similar to boy choy, but a bit heartier, like spinach. [Ergo, I tagged this post with both, because either could be substituted.]

Yusuke cooked the greens, koyadofu, and eggs in a frying pan, and then added tsuyu (soba sauce). (You can make your own tsuyu with soy sauce, mirin, and dashi.)

Typical Japanese!

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Pork stir fry

Yusuke made this pork and bok choy stir fry when I wasn’t around. No further comment!

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Tofu and bok choy

This stir fry featured bok choy from our CSA basket, and it was so much more flavourful and firmer than what we get from the store. I love you, dear summer.

The procedure began with bok choy stems sauted in sesame oil. After it was cooked, Yusuke added the remaining bok choy greens and mushrooms.

Next he added some veggie bouillon dissolved in about 100 cc of water (Better than Bouillon brand) along with a tiny bit of sugar.

Cubes of silken tofu followed—careful not to break it!

He let everything simmer before adding katakuriko (Japanese potato starch).

That’s it. As Yusuke says, シンプル is best! (translation…)

On the side, we had miso soup with gorgeous green onions and egg (Yusuke’s favourite).

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Garlic bok choy

I’m prone to spoonerisms today; this post was originally going to be titled boy chock.

I didn’t actually partake of this dish, as Yusuke made it for himself while I was at a meeting. He stir fried chopped chok boy and mhite wushrooms, later adding a dressing comprised of sauteed garlic (in oil) and oyster sauce.

Tooks lasty!

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Lettuce wrap-ish

This recipe made use of the delectable romaine lettuce in our weekly organic food basket. Though tasty, however, iceberg lettuce probably would have been more suitable, purely in terms of physics. In other words, the “wrap” part of this didn’t work out so well.

BUT! It was delicious.

The wrap filling consisted of organic veggies freshly grown in Quebec:

  • juicy eggplants
  • carrots
  • tiny bok choy
  • firm tofu (もめんどうふ)

The first step was to chop everything into tiny pieces.

The cooking began with the eggplant sauteed in canola oil. The other veggies were added next and allowed to steam with a lid covering the pan. This procedure made the eggplant particularly melty when eaten.

Next, the following was added:

  • soy sauce
  • sake
  • miso
  • mirin
  • oyster sauce (a tiny bit)

The filling was then arranged on the lettuce leaves.

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Meaty bok choy

Yusuke made this stir fry for himself when I wasn’t home, but I assume it was good. It involved lots of bok choy, pork (I think…), garlic, and soy sauce.

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Nabe with special dashi


Dashi package

Yusuke made this hot pot or nabe dish using some very special dashi that was given to us by a Japanese classmate in my French class. Dashi as a general category is a soup stock around which much of Japanese cuisine is based. This particular batch consists of dried shitake, katsuo (bonito in English, aka skipjack tuna, or so Wikipedia tells me), kombu (a type of seaweed), and tiny little fishies called niboshi (baby sardines: see below!). Dashi is generally made from boiling these items and draining off the resulting broth, but sometimes we eat it with whole pieces of the ingredients as well.


For this dish, Yusuke boiled fresh nappa, generous chunks of tilapia, bean sprouts, and big green onions in the dashi broth and added soy sauce, salt, and mirin to taste. I’m still not entirely clear on the distinguishing characteristics of nabe, but you can read more here.


I had my second portion of this lovely dish for lunch at work, and I added some of the fresh mochi that we had picked up from the Montreal mochitsuki (mochi-making festival). You can just lay the mochi on a plate, add a few drops of water, and microwave it for 30 seconds to make it good and sticky for adding to a soup. But I have to be careful about over-microwaving: it undergoes a similar expansion phenomenon to marshmallows. Very fun, but potentially very messy!

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Shrimp-veggies stir fry-stew


I don’t remember the details of this dish, but I do recall that it was very tasty, so I didn’t want the photo to go to waste. It’s a sorta stir-fry, sorta stew. The body has soy sauce, sake…and the other usual stuff. The veggies, as you can see, are asparagus, bean sprouts, bok choy, carrots, and mushrooms, along with shrimp.


And this is really more of a nice idea than a good photo: miso soup with asparagus and abura-age. Lovely.

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Sesame stir fry

Sesame stir fry

Sesame stir fry

Another simple stir fry. Yusuke used sesame oil, garlic, ginger, and chicken bouillon (powder) for this mélange of napa (a type of Chinese cabbage), bok choy, carrots, and shrimp. Since sesame oil is so strong, the dish was very flavourful.

Napa tofu soup

Napa tofu soup

We also had this clear soup with the remainder of the napa, cubes of firm tofu, green onions, and chicken broth.

The picture also shows a glimpse of our new rice: gen-ji-mai brand brown rice. Yusuke found that this was much cheaper than our usual white rice, so he decided to give it a try. The grains are about the same size as white rice, though not quite as sticky when cooked. It is must less “grainy” in texture than I expected. And it’s healthy, too, at least according to the package… To be precise, brown rice has 64% more fibre, 286% more potassium, 582% more magnesium, 161% more vitamin B6, 1021% more vitamin E, and 400% more antioxidants than “ordinary milled white rice.” Impressive. But mostly, I think it tastes good. Recommended.

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