Grilled Baby Bok Choy with Miso Butter

INGREDIENTS:

• 1 1/2 pounds baby bok choy (about 6 heads) or Shanghai bok choy

• 3 tablespoons unsalted butter, at room temperature

• 3 tablespoons white or yellow miso paste

• 2 tablespoons olive oil

• 1 tablespoon freshly squeezed lemon juice

• Pinch of kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, then pat dry to remove any excess water. In a small bowl, mix together the butter and miso with a fork until well combined. Set aside.

2. Prepare a medium-hot fire in a charcoal or gas grill. Put the bok choy stalks in a large bowl. Using your hands (or a fork), coat the bok choy with the miso butter. Arrange the bok choy, cut side down, on the grill grate. (If you have a grill screen, set it on top of the grate before adding the bok choy, to keep the stalks from falling through the gaps.) Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn the bok choy with tongs, re-cover, and grill for 5 to 6 minutes more, until golden and crisp-tender.

3. While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise into a cigar shape. Slice the leaves crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle the leaves with the oil and lemon juice, sprinkle with the salt and 1/4 teaspoon pepper, and toss to combine.

4. Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy. Serve immediately.

Vegetable Pho with Mushroom Broth

INGREDIENTS:

Broth & Noodles:

• 1 tsp olive oil

• 1 yellow onion, cut into large chunks

• 8 cloves garlic, thinly chopped

• 1 tsp Chinese five-spice powder

• 8 cups low-sodium vegetable broth

• 3 tbsp reduced-sodium tamari

• 1 tbsp hoisin sauce

• 2 pods star anise

• 1 3-inch cinnamon stick

• 6 baby bok choy, sliced (4 cups)

• 2 cups cremini mushrooms, quartered

• 7 oz. brown rice vermicelli, cooked according to package

Garnish:

• 2 cups bean sprouts

• 1/3 cup chopped Thai basil leaves (or regular basil)

• 1/3 cup chopped cilantro leaves

• 1/4 cup green onions, thinly sliced

• 4 red Thai chili peppers

• 1 lime, quartered

• hoisin or sriracha sauce, as needed

PREPARATION:

1. Prepare broth: In a stockpot on medium-high, heat oil. Add yellow onion and sweat until onion is translucent, about 5 minutes. Add garlic, ginger and five-spice, stirring until fragrant, about 1 minute.

2. Add broth, tamari, hoisin, star anise and cinnamon; bring to a boil then reduce to a simmer for 1 hour, 15 minutes, skimming off foam as it simmers.

3. Strain broth through a cheesecloth-lined mesh sieve and return to stockpot. Add bok choy and mushrooms and return to a boil.

4. Into 4 bowls, divide noodles. Divide hot broth with mushrooms and bok choy over the noodles.

5. Garnish with bean sprouts, basil, cilantro, green onions and chile. Serve with lime wedges and hoisin on the side (if using).

Asian Burgers & Bok Choy Salad

INGREDIENTS:

Burgers & Salad:

• 1 lb lean ground pork or beef

• 1 egg

• 1/2 cup diced green onions, divided

• 2 tbsp reduced-sodium tamari

• 1/2 tsp each garlic powder and ground black pepper

• 1/2 tsp red pepper flakes, optional

• 6 cups chopped raw bok choy

• 2 carrots, grated

Dressing:

• 1/2 cup grape seed oil

• 1/3 cup rice vinegar

• 2 tbsp organic miso paste

• 2 tbsp pure maple syrup

• 1 tbsp reduced-sodium tamari

• 1 tbsp sesame oil

• 1 1-inch piece ginger, peeled and minced

• 1 clove garlic, minced

PREPARATION:

1. Preheat a grill to medium and grease grate. Prepare burgers: In a large bowl, combine pork, egg, ¼ cup green onions, tamari, garlic powder, black pepper and pepper flakes (if using). Shape mixture into 8 small patties.

2. Grill patties for 5 minutes per side or until meat is browned and no longer pink in the center.

3. Meanwhile, prepare dressing: In a jar with a lid, place all dressing ingredients; top with lid and shake well.

4. To a large salad bowl, add bok choy; drizzle dressing over top and toss until mixed. Divide salad among 4 plates. Divide carrots and remaining ¼ cup green onions among servings. Top each salad with 2 burgers.

Apple Bok Choy Salad

INGREDIENTS:

• 6 cups finely chopped bok choy

• 1 large apple, shredded

• 1 large carrot, shredded

• 1/2 cup chopped red onion

• 1/2 cup unsweetened soy, hemp, or almond milk

• 1/2 cup raw cashews or 1/4 cup raw cashew butter

• 1/4 cup balsamic vinegar

• 1/4 cup raisins

• 1 teaspoon Dijon mustard

PREPARATION:

1. Combine bok choy, apple, carrot, and chopped onion in a large bowl.

2. Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables. 

Quick Pork Ramen With Carrots, Zucchini, and Bok Choy

INGREDIENTS:

• 1 ounce dried mushrooms (preferably shiitake or porcini)

• Kosher salt

• 16 ounces fresh or 10 ounces dried ramen noodles (rice noodles for gluten free)

• 2 small heads baby bok choy, quartered lengthwise

• 1 tablespoon toasted sesame oil, plus more

• 1 pound ground pork

• 1/2 teaspoon freshly ground black pepper

• 4 scallions, thinly sliced, divided

• 3 tablespoons white or yellow miso paste

• 6 cups chicken stock or low-sodium chicken broth

• 2 tablespoons low-sodium soy sauce (tamari for gluten free)

• 2 teaspoons Sriracha, plus more for serving

• 1 medium carrot

• 1 medium zucchini

• 4 large soft-boiled eggs (optional)

• 1/4 cup coarsely chopped basil

PREPARATION:

1. Place mushrooms in a medium bowl and cover with hot water. Let sit until ready to use.

2. Pour 10 cups hot water into a medium pot. Season generously with salt, cover, and bring to a boil. Cook noodles according to package directions, adding bok choy during the last minute of cooking. Drain noodles and bok choy; rinse with cold water.

3. Meanwhile, heat 1 Tbsp. oil in a large pot over high. Add pork, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring and breaking up meat slightly, 3 minutes. Add half of the scallions and cook, stirring occasionally, until pork is just cooked through, about 3 minutes more. Add miso and cook, stirring, until incorporated, about 30 seconds. Stir in broth, soy sauce, and 2 tsp. Sriracha.

4. Drain and slice mushrooms; add to pot. Cover and bring to a low boil. Uncover pot, reduce heat to medium, and simmer 5 minutes. Taste and adjust seasonings, if necessary.

5. Meanwhile, using a mandoline or the large holes on a box grater, coarsely grate carrot and zucchini until you have 1 1/2 cups each. Divide noodles, bok choy, carrot, and zucchini among bowls. Top evenly with soup, eggs, if using, basil, and remaining scallions. Serve with additional sesame oil and Sriracha for drizzling alongside.

Cooks' Note: If you have a few extra minutes, the optional soft-boiled eggs add a wonderful richness to this dish. If you can't find fresh or dried ramen noodles, substitute spaghetti. Sriracha Hot Chili Sauce is available at most grocery stores.