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hoisin sauce

Baby Bok Choy and Mushroom Stir-Fry

Baby Bok Choy and Mushroom Stir-Fry

My friend runs a farm just on the edge of the city, and its first harvestable produce is beginning to take flight — into my hands. And my kitchen. And my bowl. And on my blog. Spring is here — as if I hadn’t told you a million times already — and this makes me happy. My kitchen too.

Now please excuse me while I take this next moment to praise the earth for baby bok choy.

Praise earth. Baby bok choy. Coming to a farmer’s market near you soon (or so I hope).

Baby Bok Choy

Its leafy greens are my first taste of the ground this year. (And I mean that quite literally – make sure to wash your bok choy extra well if you don’t want to swallow some dirt.) As tender as ever, early young greens are the best.

Baby Bok Choy and Mushroom Stir-Fry

This past week, I took a trip out to the farm after work to help toil some soil and sow a few seeds/starters into the ground. Radicchio was farm-boy’s starter of choice for the night, so into the ground we put plant after plant after radicchio plant.

Each one was so small sometimes I began feeling like a nervous mom, wondering how they’d all survive a night without me. I’ve planted my fare share of infants though, so fortunately I walked away with confidence knowing they’d take root. And that has nothing to do with my gardening skills – plants are tough little guys! I’m excited to watch the baby radicchio leaves, with their ever so faint pink streaks, grow into the mighty magenta that makes spring salads shine.

Toasted sesame seeds

It always feels good to get my hands and jeans dirty, even if for just a couple of hours. City living or not, I’ll always be a farm girl at heart.

Perhaps with that comes an endless excitement for new harvests and crisp produce. I took this bok choy home with me from the farm and whipped it up the very same night. Simple dishes like these can be ever so satisfying when your produce is fresh. As any gardner, farmer, or farmer’s market enthusiast knows, spring is the golden season of all good things to come. The freshness just keeps trickling in until you have a steady stream of items to swap in and out of your diet. Just wait. Once strawberries arrive, I’ll be taking more than a small moment at the front of my blog to praise the earth for its fruit. I’m smiling just thinking about it.

Baby Bok Choy and Mushroom Stir-Fry

Be on the lookout for baby greens. If you can’t find bok choy, opt for something else that’s on the slightly bitter side, which will pair nicely with the Hoisin sauce in this recipe. This will serve 4 as a light meal, but to pump it up, feel free to crack an egg on top.

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Nori Brown Rice Bowls with Hoison Sauce

Nori Brown Rice Bowls with Hoison Sauce

I can’t seem to kick my iced coffee habit. The days are nearing a blustery 40 degrees, and I’m still walking out of my local cafe with ice in my java. My hands are cold, my nose is red, my coffee is staring up at me like, “girl, what were you thinking? Now I’m cold too.”

What can I say. I like high fives. I like to ride my bike. I like my coffee over ice. All year around.

Sushi, on the other hand, is not something I always reach for as wintery weather sets in. It’s by far one of my favorite meals to grab during the summer. But this time of year, it often gets ousted for soup.

Ooooh, fall.

Ooooh, fall.

Bowls like these, however, combine the best of two worlds. Fresh veg, rice and nori, all wrapped up in a warm package. Feel free to add other sushi favorites, like avocado, sesame seeds, and maybe even a splash or two of rice wine vinegar into the cooked grains. This is essentially a free-form salad, inspired by Asian flavors, not entirely adherent to sushi. The bowl is what you make of it, my friends.

Nori Brown Rice Bowls with Hoison Sauce

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