Baby Bok Choy Stir Fry and Homemade Orange Chicken with Rice
Watch our very own Matt Stiehm on KARE 11 Saturday, February 20th at 9:00 a.m.! He’ll be praparing this week’s Produce Possibilites Recipe!
Or come in on Saturday, February 20 from 3:00 to 5:00 pm and sample the recipe at our demo kiosk! This flavorful Asian-inspired meal features baby bok choy and fresh turmeric! Baby bok choy or Chinese cabbage is a popular, nutritious vegetable used all over the world for its mild taste, and versatility, whether raw in salads or cooked in soups and stir fries. Fresh turmeric root, with its distinct flavor is a great addition to many recipes and indispensible in some. You can chop it, mince it, or shred it for use in many of your culinary endeavours.
Baby Bok Choy Stir Fry and Homemade Orange Chicken
Serves 4
This delicious Asian combo delivers restaurant quality taste with the fragrance of ginger and orange zest accompanied by the potent yet balanced flavors of turmeric and garlic. Together with sesame and peanut oils, these recipes truly capture authentic Asian flavors.
Baby Bok Choy Stir Fry
1 lb baby bok choy
3 cloves garlic, minced
3 Tbsp. fresh ginger, minced
2 Tbsp. turmeric, shredded
2 Tbsp. sesame oil
2 Tbsp. peanut oil
1/8 C. soy sauce
1 tsp. cornstarch
2 Tbsp. sesame seeds
Stir together soy sauce and cornstarch until cornstarch has dissolved. Heat a wok (or large fry pan) over medium-high heat. Pour in peanut oil and then swirl oil, tilting wok to coat bottom. Add garlic and ginger and saute for 2 minutes. Add in turmeric and saute for 2 minutes. Add half of baby bok choy and stir-fry until leaves are wilted, about 2 minutes, then add remaining baby bok choy and stir-fry until all leaves are bright green and limp, 3 to 4 minutes total. Stir in soy sauce mixture, then saute for 1 minute. Cover with lid and cook, stirring occasionally until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, sprinkle with sesame seeds and serve.
Homemade Orange Chicken
Sauce:
1 C. water
juice from 1 navel orange
juice from 1 small lemon
1/3 C. rice vinegar
Zest from 1 orange
1 C. brown sugar
1 Tbsp. fresh ginger root, minced
1 Tbsp. garlic, minced
2 Tbsp. green onion, chopped
1/2 tsp. red pepper flakes
1 Tbsp. cornstarch
Chicken:
2 boneless, skinless chicken breasts cut into 1/2 inch pieces
2 Tbsp. peanut oil
2 Tbsp. sesame oil
Pour water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, green onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 30 min. Heat the oils in a large skillet over medium heat. Place chicken into the skillet, and brown on all sides. Dry on a plate lined with paper towels, and cover with aluminum foil to keep warm. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch with 1 tablespoon water; stir into the sauce. Reduce heat to medium low; add the chicken pieces and simmer, about 5 minutes, stirring occasionally. Serve alongside the stir fry and cooked rice, if desired. See easy rice recipe below.