Whippoorwill Farm Recipes

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WHIPPOORWILL FARM

Boc Choy

Boc Choy and Garlic

Ingredients:

2 tablespoons (1/4 stick) butter
4 teaspoons minced garlic
12 baby bok choy
2 cups vegetable stock

Directions:

Melt butter in heavy large skillet over high heat. Add garlic; sauté 1 minute. Add bok choy and stock; simmer until bok choy is tender, turning occasionally, about 8 minutes. Season with salt and pepper.

Bok Choy, Tofu and Japanese Noodles

Ingredients:

1/4 cup soy sauce
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons oriental sesame oil
2 teaspoons cornstarch
8 green onions, chopped
2 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 heads bok choy, bottom third discarded, leaves thickly sliced
1 12-ounce package extra-firm tofu, cut into 1/2-inch pieces, drained well on paper towels
1 12-ounce package udon noodles or 12 ounces linguine, freshly cooked

Directions:

Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper.

Boc Choy and Shitake Soup with Noodles

ingredients:

1/2 pound bok choy
1/2 pound fresh shiitake mushrooms
6 scallions
8 grams katsuobushi
(dried bonito flakes; about 2/3 cup)
6 ounces thin Asian wheat or buckwheat noodles

Directions:

Cut bok choy crosswise into 1/4-inch-thick slices. Discard stems from mushrooms and cut caps into thin slices. Cut scallions diagonally into thin slices.

In a 5- to 6-quart kettle bring 6 cups water to a boil with katsuobushi and boil 1 minute. Pour stock through a fine sieve into a large bowl and discard katsuobushi. Return stock to kettle and add bok choy, mushrooms, and noodles. Simmer soup, uncovered, until noodles are tender, 2 to 5 minutes, depending on type of noodle. Season soup with salt and pepper and stir in scallions.