Bok Choy and Green Garlic Saute

Serves 2-4

1 head bok choy
3 stems green garlic
1/4 lemon (juiced)
pinch salt and pepper
1 T olive oil
Chop the green garlic into thin slices. Discard the root end and the tips of the leaves. In a hot skillet, add 1 T. of olive oil. When the oil is hot, add the green garlic and sauté on medium high heat until the greens are caramelized and browned. Add the chopped bok choy, salt, pepper, and lemon juice. Stir. Turn down the heat to low. Cover the pan and let cook for 1-2 minutes or until the bok choy wilts but still has some crispness to it. Serve hot.
Variation: You can add your radish greens to this sauté too! Add them when you add the bok choy. Radish greens need to be mildly cooked to soften the spiky hairs on the leaves, but they are delicious and nutritious!
Source

Sweet Potato Curry with Tofu and Bok Choy

1 cup uncooked brown basmati rice
1 pound sweet potatoes
1 can coconut milk
3 tsp Thai red curry paste
1/2 cup chopped cilantro
1 carton firm tofu, drained, dried, and cubed
1 Tbsp peanut oil
salt
a few Tbsp soy sauce
6 shallots, thinly sliced
4 baby bok choy or 1 head chinese cabbage, cut into half-inch slices
1 lime, quartered
Rinse the rice well and put in pot with 2 cups water, 1/4 tsp salt. Bring to boil, reduce heat to medium-low, cover for 15-20 minutes until cooked. While the rice is cooking, heat the coconut milk and 1 cup water in a skillet over medium-high heat. Stir in curry paste and cilantro and add sweet potatoes and lower the heat. Heat another skillet over medium heat, then add the tofu cubes. Don’t touch it! Let the tofu get a nice sear for about 5 minutes, add a little peanut oil, then season with salt and some soy sauce and shake up the pan to move the tofu around. Cook for another 3 minutes or so and add to the sweet potatoes. Wipe the pan and return to the heat with a little peanut oil.  Add the shallots and some salt and let caramelize, 4-5 minutes. In another small pot, simmer the bok choy in some salted water for 3-5 minutes. Put some rice on each plate, add sweet potatoes, tofu, and sauce, and garnish with bok choy, shallots, and lime.
Source

Stir-fried Bok Choy with Mizuna and Tofu

Stir-fried Bok Choy with Mizuna and Tofu

3 1/2 tablespoons soy sauce, divided
4 teaspoons Asian sesame oil, divided
3 1/2 teaspoons unseasoned rice vinegar, divided
1 14- to 16-ounce container extra-firm tofu, drained
2 tablespoons peanut oil
4 green onions, chopped
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
4 baby bok choy, leaves separated
A head of loosely packed mizuna (about 8 ounces)

Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl. Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry. Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture. Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 11/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.

Source