Tag Archives: bok choy

Hot and Fresh

Mee Goreng: Malaysian Stir Fried Noodles


This week’s challenge for /r/52weeksofcooking sent me back to Asia – this time to figure out a malaysian dish. I’ve always had a thing for noodles so was instantly drawn to the all the street noodle images popping up as I searched for recipes.  I also wanted something with a bit of heat, as I’m still trying to figure out how spicy I can get without it upsetting the little one.  I’ll admit that I’ve been avoiding spicy foods so happy this challenge came along to push me out of my comfort zone.

Street Noodles

Serves: Serves 4


1 lb rice noodles

1 tbsp vegetable oil

1/4 tsp fresh ginger

2 cloves garlic

2 carrots, chopped

1 lb bok choy, chopped - whites and greens separated

2 tbsp soy sauce

1 tbsp spicy chili sauce

1 tbsp black bean sauce

1 tsp rice vinegar

1 tsp sesame oil


  1. Cook the noodles per instructions until al dente then rinse in cold water and set aside.
  2. Heat the oil in a wok over medium heat, add the ginger, garlic, and scallions and cook for 5 minutes or until garlic turns golden.
  3. Add the carrots and the white part of the bok choy and cook for 10 minutes before adding the sauces. Stir in the sauces, then cover and cook for 10 minutes. Remove the lid then add the cooked noodles, rice vinegar, and the green part of the bok choy stir well and recover for a final 10 minutes, stirring regularly.
  4. Serve and enjoy!

Even though we’re no longer around an Asian market my mom is, so I sent her on a shopping trip to get some ingredients for me.   I used Lee Kum Kee sauces for this dish as they are vegetarian and husband safe – the second part being more important!

Like it Hot

Chili Garlic Bok Choy with Tofu

Spicy Bok Choy & Tofu

An excuse to make spicy food?!?!?  Sign me up!  I was thrilled when I saw the theme this week for /52week was spicy, as it gave me an excuse to experiment with all my chili pastes.  I decided to keep the other ingredients rather basic, since the point of the dish was the sauce and not the proteins.  With some of the sauces I blended all of the liquids in advance and then stirred them in, however this time I decided to add things in layers in order to have more control over the final result.  With my new chili garlic paste I have three different chili based pastes, and every time I cook with them I’m amazed with how complex and different they taste.

Like it Hot

serves 4-5


2 tbsp vegetable oil

1/2 tbsp ginger, minced

2 cloves garlic, minced

1/2 tbsp sesame oil

1 tbsp soy sauce

1/2 tbsp chili garlic paste (to start - add more to taste)

1 lb bok choy, white sections sliced and leaves torn

1 lb tofu, pressed and cubed


  1. Heat the vegetable oil in a large wok over medium heat. Add the garlic and ginger and cook for 5 minutes, until garlic starts to brown.
  2. Add the sesame oil, soy sauce, and chili garlic paste stir well and then cook for 2 minutes. Add the tofu and cook on each side for 5 minutes, or until tofu starts to brown. Check the seasonings and add more chili paste if needed!
  3. Slowly add the bok choy, making sure to not crowd the wok. Stir to prevent sticking, and cook until leaves have wilted.
  4. Serve with soba noodles or fried rice

  Sesame Oil has also become my  new bff, since it gives a nutty flavor to dishes without the risks of nuts.   I’m also thrilled that so far I’ve been able to keep to my goal of doing as many of the 52week challenges vegan as possible.  While I don’t see myself going vegan, pending vegan Ritter Sports bars, I love pushing myself outside of my normal cooking comfort zone.

My First

Japanese Soba Noodles with Ginger Soy Sauce

When I first saw the /52weeks of cooking challenge for last week was Japanese, I was all sorts of excited.  While I have had Japanese food a number of times, outside of some girls nights doing “sushi” I have no experience cooking the cuisine.  So off to the cookbooks I went to get some ideas!  Unfortunately my cookbooks turned out to be very light on Japanese recipes, which is probably why I haven’t cooked it.   I might have over a dozen curry recipes but I was only able to find locate one Japanese recipe that didn’t have a notation about being fusion or “in the style of”.  So I start Googling Japanese restaurants, hoping that I would find inspiration in menu items, something that I have done before with some success.  After seeing a few dozen recipes calling for Soba Noodles in some type of sauce I decided to give them a whirl.  I also decided to go out of my comfort zone and work with ginger, an ingredient that has caused problems for me in the past.  For the vegetables I decided to keep it simple and green, since I wanted the noodles and the ginger to be the start of the show.   I grabbed bok choy, which I had never cooked with before, and kale, and old friend, and headed off to heat up my wok.

My First

Prep Time: 10 minutes

Cook Time: 20 minutes



1/2 lb soba noodles (buckwheat noodles), cooked and set aside

1/2 tbsp ginger, grated

3 gloves garlic, minced

2 tbsp dark soy sauce

1 tbsp light soy sauce

2 tbsp vegetable oil

1 tsp rice vinegar

2 cups kale, torn

1 cup bok choy, torn

3/4 cup cherry tomatoes, halved


  1. Use a small blender to mix the ginger, garlic, and soy sauces. Set aside
  2. Heat a large wok over medium heat, add the vegetable oil and rice vinegar. Once sizzling add the kale and bok choy and cook until just starting to wilt, about 7 minutes, stirring frequently to prevent sticking.
  3. Turn heat to low and add the soy sauce along with the noodles. Stir well and cover, cook for a final 7-10minutes stirring as needed. Serve topped with the halved cherry tomatoes

I’m know this recipe is more “in the style of” Japanese cooking, seeing as how bok choy didn’t make it to Japan until the early 20th century, but it has certainly inspired me to find some vegetarian Japanese cookbooks.  With that said, if anyone has a cookbook, vegetarian or not, that they would recommend please leave a comment!  I look forward to many more Japanese cooking adventures in my near future.