Braised Baby Bok Choy on Udon Noodles
With September upon us, there are many vegetables ready for harvesting on the farm. This week, the baby Bok Choy (also known as Pac Choi) is in full bloom with rows and rows ready for harvest. Bok Choy is a type of Chinese cabbage with smooth dark green leaves and very popular in China and South Asian. This farm to table recipe was created in the farms kitchen and taste tested by my farm family and the farm volunteers. It was quite a fun experience as I had a number of sous chefs learning and helping me create a delicious dish using their beautiful organic produce. This simple and delicious Asian dish can be made and served at your family table in 30 minutes.
2 tbsp. sesame oil
6 baby Bok Choy, cut lengthwise in half
2 tbsp. fresh ginger, finely minced
2 large garlic cloves, finely minced
1 ½ cup vegetable stock
1 tbsp. fresh lemon juice
3 tbsp. oyster sauce
3 tbsp. low sodium soy sauce
1 tsp. Asian chili sauce
1 tsp. cornstarch
600 g Japanese udon noodles
½ cup green onions, thinly sliced
2 tbsp. toasted sesame seeds
In a medium size bowl, mix vegetable stock, lemon juice, oyster sauce, soy, chili sauce and cornstarch. Set aside.
In a large sauté pan or wok, heat sesame oil over medium heat. Add garlic and ginger and sauté for 2 minutes.
Add Bok Choy and stir for 3 minutes until well coated and heated.
Add sauce and gently stir to coat the Bok Choy. Let simmer for 5 mins until Bok Choy is slightly tender. Remove Bok Choy from the sauce and place on a separate plate.
Toss udon noodles in the saute pan and stir until well coated. Cook over medium heat for 5 -7 mins until sauce has thickened.
Divide udon noodles on four plates. Top with braised Bok Choy and sprinkle with green onions and sesame seeds to finish.
SERVINGS 4 | PREP & COOK TIME 30 minutes