Tag Archives: bok choy

by | July 25, 2019 · 3:39 pm

Karl’s Fish Stir-Fry

Wife Jan is just getting over the flu and she wanted “real” food, but was concerned about moving too fast off of a bland diet. Stir-fries are infinitely variable—What do you have? What do you need? What blend of sauces would go with these decisions. Today’s answers were cod, Shanghai bok choy, napa cabbage, and shiitake mushrooms, and a few green onion tops—flavorful, but easy to digest. For the sauce, I decided on a base of oyster sauce with soy sauce, and a bit of ginger —avoiding my usual addition of chili garlic sauce.

Karl’s Fish Stir-Fry

Karl’s Fish Stir-Fry

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by | September 18, 2017 · 6:13 pm

Karl’s Bok Choy Doenjang Muchim

Adapted from a Maangchi recipe

In addition to my main dishes of japchae and bulgogi I made several Korean vegetable sides. I am new to Korean food, so I made this pretty closely to the original recipe. I used small white bok choy, as opposed the green Shanghai bok choy that she used.

Karl’s Bok Choy Doenjang Muchim

Karl’s Bok Choy Doenjang Muchim

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by | January 5, 2017 · 4:26 pm

Papa’s Fine Soup II

The first dish I created on my own—rather than following a recipe—was a soup that Miriam called “Papa’s Fine Soup.” Some powdered lemon grass, chicken, snow peas, green onion, and udon noodles. While this soup has changed over time, it has been a comfort food in our house for almost 30 years.

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by | August 30, 2015 · 5:21 pm

Karl’s Steamed Bok Choy with Mushroom Sauce

With the kid’s on the Atkins diet I have to make more vegetable dishes and less dishes that use starch. To go with my char siu pork, I decided that steamed bok choy would be a good Chinese addition. This dish has minimal prep work and a quick sauce.

Karl’s Steamed Bok Choy with Mushroom Sauce

Karl’s Steamed Bok Choy with Mushroom Sauce

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Filed under Chinese, Green Vegetables, Sauces and Spices, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian

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by | September 15, 2014 · 8:46 pm

Karl’s Chinese Steamed Ginger Chicken

Dong quai steamed chicken is one of those dishes that I had in Chengdu and reconstructed from the memory of the taste. You steam the chicken for hours until the meat is falling off the bones. I remember that it had ginger and Chinese broad beans and was finished off with pea top. Pea tops are the tender leaves at the ends of the pea plant.

Karl’s Chinese Steamed Ginger Chicken

Karl’s Chinese Steamed Ginger Chicken

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by | May 8, 2013 · 2:44 am

Papa’s Fine Soup

This is my first recipe ever to have a name. I first made this soup when Miriam was a small child. More than once she would toddle up and ask for “Papa’s fine soup” for dinner.

Papa's Fine Soup

Papa’s Fine Soup

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by | April 3, 2013 · 6:45 am

Karl’s Fried Tofu and Baby Bok Choy with Pan Fried Noodles

Jan has put up with my meat eating for 35 years now (30 of them in the married state as of this month). She considers herself a born again carnivore, but she still misses being a vegetarian. Since she let me have lamb on Easter, I planned on a tofu stir fry for dinner tonight. Eilene, however, had some friend over and so I had to add some things to what I was planning to make to have enough for two adults and three hungry teen-aged girls. They must have liked it because they cleaned it down to the last noodle and scrap of vegetable.

[no picture, it disappeared too fast]

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