Recipes for Bok Choy and Greens


Double Sesame Pac Choi

2 small heads Pac Choi
2 teaspoons light sesame, canola, or corn oil
2 teaspoons toasted (dark) sesame oil, or to taste
2 teaspoons tamari soy sauce
1 teaspoon rice vinegar
2 tablespoon toasted sesame seeds

1. Wash pac choi and cut the leaves away from the stalks.  Cut stalks into 1/3- to 1/2-inch pieces and set aside.  Place leaves one on top of the other, roll up, and slice into 1/2-inch strips.  Cut in half if they are too long.  Set aside.

2. Heat a large wok or skillet over high heat.  Add the oil and swirl in wok to coat sides.  Do not burn the oil.  Add the sliced leaf stalks and leaves and stir-fry over high heat to coat with the oil.  Cover for about 30 seconds to create some steam.  Check greens and stir-fry until bright green and crisp-tender, 2 to 3 minutes.  Add 1 tablespoon water, if necessary, to prevent sticking.

3. When greens are done, season with the toasted sesame oil, tamari, and rice vinegar.  Garnish with toasted seeds.  Serve with rice and steamed fish or grilled chicken, or just on its own.

 – Greens, Glorious Greens by J. Albi & C. Walthers



Spring Roll Salad

1 pack thin rice noodles – cook and save some of the water.

2 small bunches of Pac Choi thinly sliced including the greens.

1 bunch green onions thinly sliced including some of the green.
1 cup diced cucumber.
1 grated carrot.
handful of chopped mint
handful of chopped cilantro


Toss together. 

Make a dressing using:

½ cup of the reserved water
½ cup chunky peanut butter
¼ cup Hoisin sauce (or less depending on your taste)
And for a little kick a dash of garlic chili sauce

If serving later, wait to add the dressing.   Add other veggies, grilled shrimp, fish, chicken!  Make this salad your own!




Asian Slaw—simple and delicious! (gluten free, dairy free!)


1 pac choi

1medium head green cabbage
1 medium head red cabbage
3 tablespoons sea salt
3 large carrots
1/4 cup minced scallions
1 tablespoon toasted sesame seeds

2/3 cup unseasoned rice vinegar
1/4 cup light brown sugar, maple syrup or rice syrup
1 1/2 tablespoons dark-roasted sesame oil



1. Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice pac choi and cabbage thinly or shred in a food processor. Layer the pac choi and cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften.

2. Meanwhile, peel the carrots and grate them into thin shreds.

3. Drain off any liquid produced by the cabbage and rinse the cabbage well in several changes of cold water to remove excess salt. Taste the cabbage; if it is still too salty, rinse it again.

4. Add carrots to the cabbage and mix well. 

5. Whisk the rice vinegar, brown sugar and sesame oil together in a small bowl.

6. Pour the dressing over the cabbage and mix well. Let chill. Garnish with minced scallions and toasted sesame seeds before serving.




Risotto with Greens!!


(With so few ingredients, how could it be THIS GOOD?!)


1 onion, finely chopped

3 tablespoons olive oil

3 large handfuls of washed greens

1–1/2 cups of dried risotto 

4-1/2 cups of veggie broth

sea salt and black cracked pepper, to taste

(your favorite grated cheese, optional)


Saute onion and olive oil in a medium saucepan until onion is translucent.  Literally throw the greens and risotto in the pan and stir.  Add one cup of broth at a time until incorporated, STIRRING CONSTANTLY.  Once all broth is absorbed (no more soupy-like texture) sprinkle in some salt and pepper, and it’s ready to enjoy. OPTIONAL: Sprinkle and mix in your favorite cheese!







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