yellow and or green squash
head of broccoli
The last kale for a few months
small ripe haas avocados
handful of fava beans
large bunch of radishes
Bag of tatsoi, ong choi and young bok choy
We have had the tatsoi before. It is also called spoon spinach. It is bok choy’s kissing cousin and both are interchangeable in recipes.
Ong choi is new. It is also called water spinach. It is closer to spinach than bok choy. It is great in soups and stir fry. Basically treat it just like spinach.
All three of this weeks asian greens are great for stir fry or soup.
Ong Choy Stir Fry
This recipe is so simple to make, and it’s a great side-dish for any Asian main dish. The soy sauce, sherry, and garlic make a nice sauce that goes well with the taste of the ong-choy.
2 tablespoons oil
3 cloves garlic, chopped
1 bunch of ong-choy
1/4 cup sherry
1/4 cup soy sauce
1) Trim about 1 inch of stem from the bottom of the ong-choy.
2) Cut ong-choy into 2 inch pieces. Separate stems from the leaves.
3) In large frying pan, heat 2 tablespoons of oil over medium-high heat.
4) When oil is hot, add the garlic and stir-fry for about 30 seconds.
5) Add in the ong-choy stems and stir-fry for about 2 minutes.
6) Add in the ong-choy leaves, sherry, and soy sauce. Stir-fry until leaves are just wilted (about 1 minute).
7) Serve immediately.
Makes 4-6 side servings.