Stir Fry Bok Choy and Hakurei Turnips

other recipes

Early Summer

|

20 mins

|

2 servings

Stir frying is pretty similar to sautéing from a technique standpoint. The goal is quickly cook the veggies with intense heat so that some color develops, but they aren’t cooked for so long that they’re mushy. Having enough oil in the pan helps achieve this; the pan heats the oil and then the oil heats the veggies, giving us efficient heat transfer. Not overcrowding the pan also helps. When you add the veggies to the pan, the temperature of it drops significantly and the more stuff in the pan, the longer it’ll take to get back to hot, over cooking the veggies in the meantime. 

Bok choy is a great example of this since we’ll separate the greens from the stem in order to get a perfect balance of cooking time. We want the stems to soften with some color and the greens perfectly wilted. By separating them and adding the greens later, we can get the perfect cook on both parts.

Ingredients

from your CSA Club Share

from your pantry

  • Oil ~ 2T
  • Soy Sauce -1t
  • Hoisin – 1 T
  • Sesame Oil – 1 t
  • Rice wine vinegar – 1T
  • Sesame seed (optional) – garnish

larder items

tools

Large sauté pan

Directions

mise

  1. Separate the stems from the greens of the bok choy. Thinly slice the stems, and rough chop the greens, keeping them separate.
  2. Thinly slice the turnips and set aside with the bok choy stems.
  3. On a diagonal, slice the spring onion greens.

cook

  1. In a large sautee pan, bring 2 T of oil to just below smoking point. Add the bok choy stems and turnips.
  2. Saute, frequently stirring, until the turnips are are starting to brown on the edges, ~5 mins.
  3. Add the bok choy greens and green, and saute until wilted, ~ 2 mins.
  4. Add the soy sauce, hoisin, sesame oil, rice wine vinegar, and cherry bomb salt. Toss, taste and adjust seasoning.

plate

Place bok choy and turnips into a bowl. Garnish with sesame seeds, and serve with rice and other accompaniment (kimchi, cucumber, etc.)