Choi with Gingery Butter
from Angelic Organics Kitchen (adapted from Judy Gorman’s Vegetable Cookbook)
This sauce has characteristically Asian-inspired flavors, but this recipe uses butter instead of oil for added richness. Don’t be fooled by how simple this is; it is an interesting and wonderfully flavorful side dish.

2 medium choi (any kind), sliced crosswise into 1-inch strips
6 tablespoons butter
2 tablespoons soy sauce or tamari
1 tablespoon grated or finely chopped fresh ginger
1 clove garlic, minced or pressed (about 1/2 teaspoon)
1 tablespoon finely chopped fresh cilantro
salt
freshly ground black pepper

 1. Bring a large pot of water to a boil. Add the choi; cook until the choi is tender but still crisp, 2 to 3 minutes. Drain the choi in a colander and immediately run under cold water. Drain well.

 2. Melt the butter in a large skillet over medium heat. Add the soy sauce, ginger, garlic, and choi; cook, stirring constantly, until the choi is well coated and heated through.

 3. Remove the skillet from heat. Stir in the cilantro. Season with salt and pepper to taste. Serve immediately.
Serves 4 to 6.

 

Creamy Choi Soup
from Angelic Organics’, Friend of the Farm
This recipe takes the flavors of a Japanese clear vegetable soup and gives them a spin . . . in the blender . . . with a potato and a touch of sour cream. The soup ends up thick and slightly creamy—and, incidentally, a lovely shade of jade green.

 1 tablespoon peanut oil
1/2 cup chopped scallions (about 3 scallions), divided
3 cloves garlic, minced (about 1 1/2 teaspoons)
2 teaspoons coarsely chopped fresh ginger
1 pound choi (any kind), chopped
1 large potato, peeled, diced
3 cups vegetable stock or water
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper hot pepper flakes
1 teaspoon toasted sesame oil
2 tablespoons sour cream

 1. Heat the peanut oil in a medium pot over medium-high heat. Set aside a couple tablespoons of scallions for a garnish. Add the remaining scallions, garlic, and ginger to the pot. Cook, stirring, until fragrant, about 1 minute.

 2. Add the choi and potato. Pour in the stock or water and add the salt, pepper, and hot pepper flakes to taste. Increase the heat and bring to a boil; cover, reduce heat, and simmer until the potato is tender, about 20 minutes. Remove the pot from heat. Stir in the toasted sesame oil.

 3. Transfer the soup to a food processor or a blender and purée. Ladle soup into individual bowls.

 4. Garnish each bowl with a dollop of sour cream and some chopped scallion.
Serve immediately.
Serves 4.

 

Peanut Sauce
adapted from the Moosewood Cookbook

½ cup peanut butter
½ cup hot water
2 Tbsp tamari
1Tbsp maple syrup
1 clove of garlic, chopped
2 tsp brown rice vinegar or apple cider vinegar
2 Tbsp cilantro, chopped

Pour hot water over peanut butter and mix together with a fork. 
Once thoroughly blended, add in the rest of the ingredients.  
Serve over sauteed vegetable and tofu or meat of choice. 
This is a quick sauce and great over any steamed or sauteed greens, boc choi, kale, etc.