Whenever I get bok choy in my CSA share, I immediately think of making Chinese food. I tried grilling the bok choy this time (I usually sauté the leaves), and it was so good.
This week was the first pickup of the Stearns Farm CSA, and we received two heads of bok choy, one bunch each of kale and garlic scapes, one pound each of lettuce and spinach, and several bunches of different herbs. We chose to receive the Farmer’s Choice share this year since it’s a smaller portion of veggies every week, instead of last year’s large portion every other week. It’s just the right amount for my household of two. Last year we had a hard time finding the right balance between using the produce and storing the produce to last for two weeks.
Today, two heads of bok choy is just the right amount to grill up and serve as the star of my meal, along with fried rice and teriyaki chicken. Bok choy is a great source of Vitamins A, B6, C and K, as well as folate and calcium.
Grill the bok choy leaves with the stems pointed in towards the hottest part of the grill and the leaves pointed out towards the sides, this way the thick stems will soften up and the leaves won’t get burnt. This happened to me with the first leaves I put on. It was sad.
Grilled Bok Choy, Teriyaki Chicken and Veggie Fried Rice
Makes 4 servings
Total time: 1 hour
In My Basket:
2 heads of Bok Choy (from Stearns Farm, Framingham MA)
3 medium Carrots (from Tangerini’s Spring Street Farm, Millis MA)
2 heads of Broccoli (from Tangerini’s Spring Street Farm, Millis MA)
1 stem of Scallions (from Tangerini’s Spring Street Farm, Millis MA)
2 boneless, skinless Chicken Breasts (from Chestnut Farms, Hardwick MA)
4 large Eggs (from Stillman Quality Meats, Ware MA)
4 tbsp 2 tbsp Basil Olive Oil (from Fiore, Bar Harbor ME)
From the Pantry:
3 cups cooked Brown Rice
1 cup Teriyaki Sauce
1/2 cup Soy Sauce
Salt and Pepper, to taste
- Marinate the chicken breasts in the teriyaki sauce overnight.
- Light the grill and wait for the coals to get hot.
- While grill is heating, wash and small dice the carrots and broccoli. Thinly slice scallions. Wash and separate the bok choy leaves. Place leaves on a plate, drizzle with olive oil, salt and pepper to taste. Set aside.
- Heat 2 tbsp olive oil in a large non-stick pan. Add diced carrots and broccoli, cook for about 4 minutes or until starting to soften. Add the cooked rice, then crack the eggs over top. Toss to break the eggs and coat the other ingredients. Cook for 4-5 minutes, or until you don’t see anymore raw egg. Pour soy sauce over top, toss to coat, remove from heat. Add to a serving dish, set on your table.
- When grill is hot, add the marinated chicken. Cook for 3-4 minutes on each side, or until no longer raw. Add to a serving dish, set on your table.
- Lay leaves on top the grill with the stems pointed in towards the hot center. Turn after a minute or two, pull when stems start to soften and the leaves have a nice char. Add to a serving dish, set on your table.
- Serve a scoop of fried rice with sliced chicken and some bok choy leaves. Sprinkle scallions over the top. Enjoy!
Alice Kathryn Richardson is a new media photojournalist and creator of The Clean Food Club. She previously spent two years working on Deserts in the District, a series of short-form documentaries exploring food access and hunger in Washington, DC. She is committed to supporting local and sustainable food businesses by telling their stories with photo and video. Follow her on Twitter @AKR_Pictures.