Mee Goring

3 cloves garlic, peeled, chopped and fried in 3 tbsp vegetable oil
1 bok choy, trimmed and cut into bite-sized pieces
1 red onions, halved and sliced thinly
1 red capsicum cut into strips
2 carrots sliced in half and then chopped
2 tomatoes, roughly chopped
1kg fresh thick yellow egg (Hokkien) noodles or 4 cakes of instant noodles
2 tbsp soy sauce
2 tbsp oyster sauce
3 tbsp kecap manis
1 tbsp tomato sauce
1 tsp curry powder
3 eggs
Cucumber and tomato slices, to serve
Lemon or lime wedges, to serve
Sliced bird’s-eye chillies in soy sauce, to serve

1. Heat a wok over very high heat and add the oil, garlic and onions. Toss until onions have started to soften.
2.  Add the capsicum and carrots and continue to stir until onions begin to brown.
3.  While this is cooking, cook your noodles according to the package.
4.  Add tomatoes and crack the eggs into the middle, whisking with a fork to keep them from sticking and also blend the yolks with the whites. (You can leave the egg out at this stage and just top the noodles with a fried egg.)
5. Add a little more oil if necessary and add the bok choy and noodles, soy sauce, oyster sauce, kecap manis, tomato sauce and curry powder, tossing in the wok for about 3 minutes until the noodles are coated and the bok choy is softened.

Pea Shoot and Bok Choy Salad

Early Spring...I start craving raw greens and getting a bit sick of silverbeet.  This is just about the time when our green manure crops take off and we have a field of pea shoots! Pea Shoots are a delicious, nutritious leaf with high levels of vitamin C, vitamin A and folic acid.  They contain 7 times more vitamin C then blueberries!!  Here is a foraged salad... Ingredients 1 bok choy, cleaned and sliced 1 bunch pea shoots, chopped bite size 1 cup mung bean shoots edible flowers like borage, johnny jump ups, nasturtiums and calendula

Dressing 1/2 cup olive oil 1/4 cup white vinegar 1/3 cup white sugar 3 tablespoons soy sauce

Method 1. Combine the greens, top with mung beans. 2.  Combine all dressing ingredients in a jar and shake to blend. 3.  Dress salad just before serving and top with flowers.


Bok Choy Salad

The crunch of the raw bok choy and the crunch of the chow mein noodles mix well with the sweet and sour dressing.  This is a light salad perfect with grilled food and alone as a lovely lunch. Ingredients 2 bok choy, cleaned and sliced 1 bunch green onions, chopped 1/8 cup slivered almonds, toasted 1/2 (6 ounce) package chow mein noodles Dressing 1/2 cup olive oil 1/4 cup white vinegar 1/3 cup white sugar 3 tablespoons soy sauce

Method 1. In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed. 2. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

Sesame Salmon with Honey Bok Choy

Our friend and a CSA member made us this delicious meal.  I am afraid that I have a photo of this recipe, which came from a magazine, but not the magazine name so I can not credit the author but will try and find out! Ingredients 1/2 cup1/3 cup each black and white sesame seeds 4 x 150g skinless salmon fillets, pin-boned 1/4 cup olive oil plus extra to brush 4cm piece ginger, grated 1 bunch spring onions, thinly sliced 1 tbs honey 4 bok choy, trimmed, sliced lengthwise into 1cm strips

Method 1. Preheat the oven to 180. 2. Put the sesame seeds onto a plate.  Brush the salmon with oil.  Season. The turn in the seeds to coat. 3. Heat 2 tbs oil in a large fry pan over medium heat. 4. Add salmon and cook for 2 min each side or until opaque 5. Transfer salmon to a baking paper lined baking tray and bake for 5 minutes or until just cooked. 6. Remove from the oven and rest for 3 minutes 7. Meanwhile heat the remaining oil in a fry-apn over medium-high heat.  Add the ginger and cook for 30 sec or until fragrant. 8. Add the Spring onion and cook stirring for 1 to 2 minutes until slightly softened. 9. Add honey and bok choy and cook for 1 to 2 minutes until leaves are wilted and stems are tender. 10. To serve divide bok choy mixture among plates and top with salmon.

Braising Mix Stir Fry

This is a very simple and quick stir-fry and works well alone or as a side dish. Ingredients 1 tablespoon oil 2 cloves garlic, roughly chopped 1-2 tablespoons ginger, minced 6 cups Braising greens 1 1/2 tablespoons oyster sauce (or soy sauce for vegetarian) 1/4 cup vegetable stock 1 tablespoon corn starch, dissolved in water

Method 1. Over high heat add oil to a pan. Saute garlic and ginger for about a minute. Add greens and toss to coat evenly with oil, garlic and ginger. Stir in the oyster sauce and vegetable stock and cook for 2 minutes. 2. To thicken the sauce stir in corn starch mixture. Serve immediately over steamed rice or with preferred dish.

Here is more information about our braising mix.

Bok Choy, Broccolini and Chicken in a Spiced Sauce

Ingredients3cm piece fresh ginger, julienned 4 boneless chicken breasts ¾ cup salt-reduced chicken stock ¼ cup Mirin or dry cooking sherry ¼ cup tamari or soy sauce 1 tbsp brown sugar 1 cinnamon stick, broken into pieces 2-3 star anise 3 spring onions, sliced into 1/2 cm rounds 2 carrots julienned 1 bunch broccolini, trimmed and halved 1 bunch baby bok choy, trimmed

Method 1. Slice chicken breasts into 1/2 cm thick pieces.  Cut these in half to reduce their length. Mix stock, wine, soy sauce, brown sugar, cinnamon and star anise and marinade chicken for 10 minutes to 24 hours. 2. Heat 2 teaspoons olive oil in a large non-stick frying pan, add ginger and garlic and cook for 30 sec. Skim chicken from marinade and brown on all sides for 3-4 min.  Remove chicken, transfer to a plate and keep warm. 4. Add spring onions and carrots and stir-fry until onions soften. Add marinade. Bring to the boil. 5. Add broccolini. Cook, uncovered, for 5 min or until vegetables are tender and sauce has reduced slightly. Pour this over chicken. 6. Return pan to heat and add bok choy. Cook until wilted.  Top chicken, vegetables and sauce with bok choy. Serve with steamed rice.

Stir-Fried Bok Choy with Tofu

Ingredients1 small bunch bok choy, washed 1/2 carton soft or firm tofu, drained 1/2 cup vegetable stock, chicken stock or water 1 tbsp tamari or soy sauce 1 tbsp dry sherry or mirin 1 tbsp oyster sauce (if vegetarian, omit or substitute Lan Chi Chilli Paste) 1/2 tbsp roasted peanut oil 2 garlic cloves, minced 1/4 tsp salt 1/2 tbsp cornstarch mixed w/1/2tbsp water

Method 1. Cut bok choy leaves into 3-inch pieces, the stems into 2-inch pieces. 2. Cut tofu (gently!) into 1"-ish cubes. 3. Mix together stock, soy sauce and oyster sauce. 4. Heat a wide nonstick skillet, add the oil and when hot, add garlic and bok choy. Sprinkle with salt and stir-fry over high heat for about 2 minutes, until greens are wilted. 5. Add stock, reduce heat to low, add tofu. Cover and simmer until tofu is heated through, 4 to 5 minutes. 6. Add diluted cornstarch and gently stir into the juices without breaking tofu. Serve over rice.