Mesclun Salad Mix
Yu Choy Sum or Mustard Greens
Hakurei Turnip or Daikon Radish
Black Summer Bok Choy
Dried Khmer Chile
Mustard Greens with Mooli | Daikon Radish with Mustard Greens
Sesame Sheet Pan Salmon with Turnips and Bok Choy
Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid
1 pound Bok Choi
2 tbls vegetable oil
2 Thai dried red chiles
½ tsp minced ginger
½ cup mild vegetable broth or water
1 tsp cornstarch dissolved in 2 tbls water
Place a large pot of water on to boil. Meanwhile cut the bok choi lengthwise into thirds or quarters and soak in cold water for a few minutes cleaning thoroughly. When the water is boiling, add about 1 tablespoon salt, bring back to a boil, and add the bok choi. Stir to make sure all the greens are immersed. Bring back to a boil, boil for under a minute, drain and set aside.
Heat a large wok over high heat. Add the oil and swirl to coat the wok. Toss in the chiles and ginger. Stir briefly, then add the greens and stir-fry for 30 seconds, pressing them against the sides of the wok to sear them a little. Add the broth and let it boil for about 30 seconds. Stir the cornstarch paste well, then add it together with a ½ tsp of salt. Stir-fry for another 15-30 seconds, turn out onto a small platter, and serve.
Young Scallions with Miso
Japanese Farm Food by Nancy Singleton Hachisu
Very thin young scallions
Organic brown rice miso
Clean the scallions. Cut off the root bottoms and any brown tapering of the tops. Peel off the tough or discolored outer layers. Spoon out a dollop of miso onto a medium sized plate. To eat, dip the scallion into the miso, scooping up about the same volume of miso to scallion. This simple dish makes a fresh before dinner appetizer and is especially good with mixed drinks or a beer.
Turnips and Turnip Leaves Pickled in Salt Japanese Farm Food by Nancy Singleton Hachisu
8 tender turnips with leaves
2 Tbls sea salt
1 meyer lemon or 2 yuzu
2 small fresh or dried red chile peppers
1 tsp slivered ginger
Slice the tops of turnips and reserve. Cut turnips in half vertically, then crosswise into thin half rounds. Slice a couple of small handfuls of leaves into 2 by 1 ¼” pieces. Toss the turnips and leaves together in a bowl and sprinkle with salt. Gently but firmly massage the salt in to distribute well, encouraging the turnips to exude a bit of their water. With a very sharp knife or vegetable peeler, shave off the outer yellow zest of the lemon, taking care to avoid the bitter white pith. Stack small slices of zest and slice into very thin strips. Slice the chiles into thin rounds. Slide the zest, chiles, and ginger into the bowl of turnips. Massage one more time and serve immediately. Variation: slice carrots into thin rounds in place of the turnips. Make sure to slice very thin as they have less water content. Add some of the carrot leaves as well.
Clams simmered in Sake with Scallions Japanese Farm Food by Nancy Singleton Hachisu
8 cups small clams
3 cups sake
4 scallions (both white and green parts cut into a medium dice)
1 tsp salt
2 dried japones or arbol chile pepper, crumbled
1 handful roughly chopped cilantro
cooked Japanese Rice for serving
Scrub the clams in several changes of cold water. Drop the clams into a large heavy pot with a lid. Glug in enough sake to fill the pot about three-quarters the height of the clams, then sprinkle with the scallions, salt, and chile peppers. Replace the lid and cook on high heat until the clams have opened. Stir in the cilantro and cook for about 30 seconds more. Serve in bowls as an appetizer or accompanied with Japanese rice. Discard any unopened clams.
Asian Chicken Soup with Greens
For the broth:
1 whole chicken
1 head garlic, peeled and smashed
2-3 scallions, cut into large pieces
½ bunch cilantro, leaves, stems and roots, washed
2 inches ginger root, cut into thick slices
1 Tbsp salt & pepper to taste
For the soup:
4 oz. cellophane rice noodles or egg noodles
½ lb greens (bok choy, mustard greens, pea shoots, spinach)
1 Tbsp soy sauce
1 Tbsp sweet rice cooking wine or mirin
1 Tbsp chopped cilantro, for garnish
Rinse the chicken thoroughly, remove giblet bag and place in a large pot with cold water to cover by 2 inches (around 2 ½ quarts of water). Add garlic, cilantro, scallions, ginger, salt & pepper. Bring to a boil and simmer very gently for 1 ½ hours, or until the meat falls off the bone. Remove chicken carefully to a colander and allow it to cool. Strain the stock and skim the fat that rises to the surface. (If you make the stock in advance, refrigerate it overnight and remove the congealed fat the next day. You can also use a special device for separating fat that looks like a big measuring cup with a spout that pours from the bottom). When the chicken is cool enough to handle, pull off all the meat and shred it with your fingers. Use a nice handful of the meat for the soup and save the rest for another use (Vietnamese chicken salad, perhaps?).
Meanwhile soak the rice noodles in warm tap water for 15-20 minutes, drain and set aside. If using egg noodles, cook them in boiling water until al dente, drain, rinse with cold water, and set aside. Wash greens and cut into fairly large pieces. Bring the stock to a boil and season with the soy sauce and wine. Taste and adjust salt if necessary. Add greens and chicken and cook for 2 minutes. Place a handful of noodles in each soup bowl. Pour soup over noodles and serve garnished with chopped cilantro.
Variations: This soup can easily be made into wonton soup. Get some wonton wrappers from the store (usually sold next to the tofu). For the filling mix together ½ lb ground pork, 2 finely chopped scallions, 1 tsp sesame oil, 1 tsp rice wine, salt & pepper. Follow directions on the package to fill them. Boil with the greens in the hot stock until they float.