My Hungry Harvest box gave me bok choy this week.
Which sent me off to Cook’s Illustrated’s website for some help.
(Bok choy and I aren’t really on a first-name basis.)
I found a fair number of sauteed bok choy recipes, but I wanted to use my bok choy as an ingredient, not so much as a main star of a recipe.
So, I found a chicken stir-fry recipe, which was intriguing because it included a noodle cake, which I’d never tried before.
Anyway. To use the bok choy, you slice up the stems sort of like celery and cook them before you cook the leaves.
This lets you get the stems cooked properly without overcooking the greens, which are added at the very, very end.
The noodle cake called for fresh Chinese egg noodles, which I couldn’t find. The suggested alternative was fresh spaghetti noodles, which I also couldn’t find.
So, I cooked up some regular spaghetti. I had a little trouble with my noodle cake getting chewy rather than crispy, which could be related to me using the wrong noodles.
Still, we all liked the dish, and it used up lots of my bok choy.
And my scallions, which were another Hungry Harvest item.
So, I think I’ll make this again, but I’ll go on the hunt for the fresh noodles the recipe specifies. Maybe an Asian specialty store? Or perhaps a supermarket with a large international section?
Someone else posted this recipe on their blog, so you can go check it out there if you want to give it a try.
What new dish did you make this week?