WHB: Bok Choi With Peanuts And Cilantro

Well, it's the first Weekend Herb Blogging of the new year.  And it's back home with Kalyn of Kalyn's kitchen, the able founder of this weekly event.  Kalyn will have a round-up of the other Weekend Herb Blogger's this Sunday, so head over there and see all the wonderful herby recipes. For our contribution this week, Upsie and I harvested some lovely bok choi from our garden.  I wanted to fix something fast, colorful, and spicy, to go with left-over macaroni and cheese.  And I also knew that my herb of choice to start off the new year would be cilantro. Did I just hear groans from the anti-cilantro crowd?  I understand.  One of my New Year's Resolutions is to cook recipes for WHB containing cilantro only 80% of the time. That's an improvement, I think!  This recipe contains a good cup of chopped cilantro which lends a slight citrus flavor to the mildly bitter bok choi.

Yes, my bok choi has bug bites! But, that's OK. It's organic, so I'll let the bugs have a few bites.  This recipe is extremely fast and easy. The prep isn't hard and you can easily convert this into a main dish by stir frying some meat or tofu along with the bok choi.  The cooking time is so fast, I couldn't stop to take a picture. 

Stir-Fried Bok Choi with Cilantro and Roasted Peanuts      (Helsing Farm Junction)

4 Tablespoons whole roasted peanuts
1/8 teaspoon red pepper flakes
pinch of salt
1 large bunch of bok choi
2 Tablespoons peanut oil
1 medium onion finely chopped
4 teaspoons minced ginger
2 Tablespoons soy sauce
1 teaspoon cornstarch mixed in 3 Tablespoons water
1 cup chopped cilantro

Fry the peanuts, pepper flakes pinch salt in 1 teaspoon peanut oil for about 1 minute.  Set aside.

Slice the stems off of 1 bunch of bok choi, and cut them into ½ inch pieces.  Leave the leaves whole, or if they are very large cut in half crosswise.  Heat the other tablespoon oil until very hot then add  the onion and ginger and stir-fry for about 1 minute.  Add the bok choi stems and leaves and stir-fry until wilted and glossy.  Then add the soy sauce and cornstarch mixture and cilantro and stir-fry for another minute.  Add the peanut mixture and serve warm.

Comments

[Kalyn]

Yum, yum, yum. And I guess one more yum for the cilantro. I love it that you're doing 80% cilantro. (We do sometimes bring out the worst/best in each other don't we?)

I was surprised to find how much I liked bok choi last year. Except I had to buy mine and they call it bok choy.

[Gluten-Free By The Bay]

That looks fantastic! Mmm...

(I hear people fall into two categories: cilantro haters or cilantro lovers. Well, I'm one of the rare ambivalent cilantro eaters. I like it in some things, but sometimes I find it too strong or soapy tasting depending on whether the cilantro is harvested at the right time and how much is in the dish.)

[Tanna]

So very good to eat looking! but then I love cilantro and think it's OK for the bugs to have a bite also.

[s'kat]

I absolutely love cilantro, but for some reason can't grow it in my backyard. I can only imagine how good that bok choy must taste!

[Julie]

Your garden output really is impressive, and the stir-fry looks delicious. Of course, I'm a cilantro lover (who never thought to pair it with bok choi) so this would be A-OK (more than A-OK!) with me.

[aria]

hahah i have to admit i am an anti cilantroite. i'm really trying though and i dont understand it either because i'll eat ANYTHING. it tastes like pennies or something, wierd i know. bokchoy on the other hand, YUM! you must have the best garden sher, i bet this was delicious!!

[Callipygia]

Sher I'm so impressed that you grow these beautiful babies even if there are a few bites in em, who can blame them?

[gattina]

if there were teeth marks on the choi leaves they must be from me! This veg goes very well with ginger too.

[coffeepot]

That looks wonderful Sher.

And to think you are still harvesting from your garden this time of year, while in VA all I can do is fall back on the things I have canned, frozen or just placed in holding boxes.

You are one lucky gal.

[Christine]

Wonderful, healthy dish Sher. Thanks for reminding me that bok choi is another winter veggie packed with nutrients (and cilantro!) that I should have on hand.

[Anh]

Bok choy and cilantro? You have enlightened me Sher! Will definetely try out! Thanks for the recipe!

[Shannon]

YUM!

[Sarah]

I've hit the recipe jackpot! Three of my favorite things--cilantro, bok choi, and peanuts--in one dish. Definitely making this one soon.

[e]

Bring on the cilantro!

[mindy toomay]

I am a major fan of all types of greens and will definitely try this recipe. And thanks for inspiring me to add my cat, Jasmine, to my blog someday!

http://mindycooks.blogspot.com

[Earth to Table: Seasonal Recipes from an Organic Farm]

Thanks for your recipe! I am a ranch member and have never used Bok choy before in my life. When I picked up my basket yesterday, I asked the ranch lady "what is this?" and she proclaimed "BOK CHOY"!!!
Well, my basket came with some cilantro too, so, when I found your recipe here, I cooked it today for lunch.
Thank you, we liked it. It was a winner. I added some pieces of cooked chicken and served it as a main dish. My toddler didn't even try, but the rest of family liked it. I liked the taste of bok choy and I am a Cilantro LOVER!!!
BTW, I found this book including recipes based on seasonal organic ingredients from Amazon to buy:

[More-cupcakes.blogspot.com]

I made this for me and my roommate tonight with Bok Choi from our farmshare, and we both loved it!

[Dave]

I stumbled across your site and saw this recipe. I made last night substituting cashews for peanuts, because no peanuts. It was very tasty and plan on making it again. I found that I had to add some liquid because once I added the cornstarch the mixture just jelled. Had to add some water to thin it out.