My daughter, Natalie, introduced me to a food co-op called "Bountiful Baskets".
Each Saturday morning you can get a basket of fresh vegetables and one of fresh fruit if you order it online. (for local information contact Bountiful baskets.com) My first experience was an interesting one, Bok Choy was one of the vegetables in the basket. The order had been miscalculated and so we got a lot more Bok Choy than anyone had anticipated when I got home I realized I had 16 heads of Baby Bok choy. This was a new challenge for me because I had never used this type of cabbage in my kitchen before. So I hit the Internet to learn more about it and to find recipes. Some were big hits and so I thought I would pass them along.
Where do I begin?
Each Saturday morning you can get a basket of fresh vegetables and one of fresh fruit if you order it online. (for local information contact Bountiful baskets.com) My first experience was an interesting one, Bok Choy was one of the vegetables in the basket. The order had been miscalculated and so we got a lot more Bok Choy than anyone had anticipated when I got home I realized I had 16 heads of Baby Bok choy. This was a new challenge for me because I had never used this type of cabbage in my kitchen before. So I hit the Internet to learn more about it and to find recipes. Some were big hits and so I thought I would pass them along.
Where do I begin?DAY ONE
Vegetarian Pot Stickers: This one was so good we made it twice!
Drain the Tofu and cut into cubes, then mash up finely.
Mix the Tofu with the diced vegetables.
Place the mixture into a won ton wrapper, moisten the edges with water and press the corners together tightly and work to seal all the edges.
Fill quickly and keep them covered with a damp paper towel to keep them from drying out and popping open.
Heat oil in a skillet, when hot place the pot stickers into the oil and fry on each side until golden brown.
Drain the Tofu and cut into cubes, then mash up finely.
Mix the Tofu with the diced vegetables.
Place the mixture into a won ton wrapper, moisten the edges with water and press the corners together tightly and work to seal all the edges.
Fill quickly and keep them covered with a damp paper towel to keep them from drying out and popping open.
Heat oil in a skillet, when hot place the pot stickers into the oil and fry on each side until golden brown.
Make a dipping sauce with equal parts soy sauce and rice vinegar.Vegetarian Potstickers (about.com)
•1/2 pound firm tofu
•1/2 cup finely shredded carrot
•1/2 cup finely chopped bok choy
•1/4 cup finely chopped water chestnuts
•1/4 cup finely chopped bamboo shoots
•1/4 cup finely chopped garlic chives
•2 cloves garlic, peeled and minced
•1 tablespoon dark soy sauce
•1/2 teaspoon sesame oil
•1/4 teaspoon salt
•1 package potsticker or gyoza wrappers
•2 tablespoons oil for frying the dumplings
Preparation:
Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.
Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.
Place a heaping teaspoon of filling in the middle of the wrapper.
Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).
Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.
Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.
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