Stir-Fried Bok Choy and Mizuna with Tofu

INGREDIENTS:

• 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

• 12 cups loosely packed mizuna (about 8 ounces)

PREPARATION:

1. Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.

2. 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.

3. 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.

4. 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 1 1/2 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.

Steak and Soba Stir-Fry

INGREDIENTS:

• 2 tablespoons sliced almonds

• 8 ounces soba (Japanese-style noodles) or spaghettini

• Kosher salt

• 1 teaspoon plus 3 tablespoons vegetable oil

• 12 ounces skirt or flank steak

• Freshly ground black pepper

• 2 scallions, whites and greens separated, chopped

• 4 medium garlic cloves, chopped

• 1 tablespoon grated peeled ginger

• 2 heads baby bok choy, quartered

• 1 medium carrot, peeled, thinly sliced on a diagonal

• 3 tablespoons oyster sauce

• 3 tablespoons reduced-sodium soy sauce

• 3 tablespoons unseasoned rice vinegar

• 1 tablespoon toasted sesame oil

PREPARATION:

1. Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.

2. Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.

3. Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.

4. While steak rests, wipe out skillet and heat 3 tablespoons vegetable oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.

5. Whisk oyster sauce, soy sauce, vinegar, sesame oil, and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.

Hot-and-Sour Peanut Noodles with Bok Choy

INGREDIENTS:

• 8 ounces whole-wheat spaghetti

• 2 1/4 teaspoons kosher salt, divided

• 1 tablespoon canola or sunflower oil

• 1 large shallot, sliced

• 1 piece (about 1 inch) ginger, peeled and finely chopped

• 1 pound bok choy, leaves and stems separated, roughly chopped

• 1 red bell pepper, sliced

• 3/4 cup low-sodium vegetable stock or water

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon dark sesame oil

• 1 tablespoon rice vinegar

• 1/2 cup chopped unsalted roasted peanuts

• 1/4 teaspoon red pepper flakes (or more to taste)

PREPARATION:

1. Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water.

2. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate.

3. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.

Sausage with Sauerkraut, Apples, and Bok Choy

INGREDIENTS:

• 1 teaspoon caraway seeds

• 2 tablespoons plus 3 teaspoons vegetable oil, such as grapeseed, divided

• 1 pound baby bok choy, heads trimmed and quartered lengthwise

• 1 teaspoon kosher salt, divided

• 1/2 teaspoon freshly ground black pepper, divided

• 1 Honeycrisp or Gala apple, sliced into 1/4-inch wedges

• 8 links fresh sausage (about 2 pounds), such as hot or sweet Italian sausage

• 2 1/2 cups prepared sauerkraut, drained

• 1/2 cup low-sodium chicken broth

• 1 tablespoon cider vinegar

• 1 tablespoon unsalted butter

• Grainy Dijon mustard, for serving

PREPARATION:

1. In a large dry skillet over medium heat, lightly toast the caraway seeds until fragrant, 1 to 2 minutes. Scrape out and reserve seeds.

2. Add 1 tablespoon oil to the skillet and heat over medium-high heat. Working in two to three batches, sear bok choy on all sides until lightly browned, 2 to 3 minutes per cut side. Add 1/4 teaspoon salt, 1/8 teaspoon pepper to each batch, and 1 teaspoon oil to sear each subsequent batch of bok choy.

3. Add 1 teaspoon oil to the skillet and sauté apples with 1/4 teaspoon salt and 1/8 teaspoon pepper until softened but still holding their shape, 5 to 7 minutes. Reserve apples.

4. Add remaining tablespoon oil to skillet and sear sausages on all sides until golden brown, 3 to 5 minutes per side. Add toasted caraway seeds, sauerkraut, and broth. Bring to a simmer, reduce heat to medium, cover the skillet, and simmer until sausages are cooked through (150°F for pork sausages, 160°F for poultry sausages), about 10 minutes. Remove cover and fold in reserved bok choy, apples, vinegar, and butter. Cook, tossing, until some of the liquid has evaporated and the bok choy and apples are warm, 3 to 5 minutes. Taste and adjust seasoning. Serve with mustard for dipping.