Bok Choy and Cauliflower Stir Fry with Scallion and Ginger Sauce

Recipes

Bok Choy and Cauliflower Stir Fry with Scallion and Ginger Sauce
Serving Size:4|Prep Time:15minutes|Cook Time:20minutes
Bok Choy and Cauliflower Stir Fry with Scallion and Ginger Sauce

Ingredients

Garnish
  • 1/2 cucumber peeled, split lengthwise, seeded, angle cut 1/2 inch
  • 2 teaspoons sherry or rice vinegar
  • pinch salt
  • 1/2 pound noodles buckwheat or angel hair
Scallion/Ginger Sauce
  • 2 1/2 cups scallions thinly sliced
  • 1/2 cup ginger peeled and finely minced
  • 1/3 cup grapeseed or other neutral oil
  • 1 tablespoon light soy sauce
Stir Fry
  • 1 tablespoon grapeseed or other neutral oil
  • 1 cup cauliflower florets in inch pieces
  • 1/2 sweet red pepper stemmed, seeded, and cut into 1/4 inch ribbons
  • 2 baby bok choy split lengthwise into quarters, washed and drained
  • 1/4 cup sliced bamboo shoots drained
  • 1/4 cup roasted unsalted cashews
  • 1 teaspoon sherry or rice vinegar

Directions

Print Recipe
  1. Add 2 teaspoons of vinegar and salt to the cucumber, toss and set aside to cure.
  2. Boil 8 cups of water and cook noodles according to package directions, drain and hold.
  3. Mix together the scallions, ginger, oil and soy in a bowl. Hold. (Leftovers keep for up to two days chilled.)
  4. Heat a wok or skillet over medium high heat. Add 1 tablespoon of oil and add the cauliflower. Cook stirring occasionally until the edges begin to caramelize. Add the sweet pepper and bok choy and cook for about 3–4 minutes. Add the bamboo shoots and cashews, toss and heat briefly.
  5. Add 1½ cups of the scallion mixture and 1 teaspoon of vinegar, toss to combine. Serve the vegetables over the noodles (or toss briefly to combine the vegetables with the noodles). Top with the cucumbers and serve.

Chef's Narrative

The many varieties of bok choy and greens from Asia may be used interchangeably in most recipes. This is one of our favorite flavors and texture combinations. The just-wilted greens contrast well with the caramelized cauliflower.

Recipe Substitutions

Try pine nuts or peanuts for the cashews. Toasted sesame oil is swell with this dish. Add crab meat, shrimp, scallops or chicken when stir frying if you like and mix in a dash of hoisin sauce if handy.
Nutrition Facts:
Total Calories Per Serving: 460, Total Fat: 23g, Saturated: 2.5g, Trans Fat: 0g, Sodium: 480mg, Potassium: 422mg, Carbohydrate: 54g, Dietary Fiber: 4g, Protein: 11g
Allergens:
Soy, Tree Nut, Wheat

Directions

Print Recipe
  1. Add 2 teaspoons of vinegar and salt to the cucumber, toss and set aside to cure.
  2. Boil 8 cups of water and cook noodles according to package directions, drain and hold.
  3. Mix together the scallions, ginger, oil and soy in a bowl. Hold. (Leftovers keep for up to two days chilled.)
  4. Heat a wok or skillet over medium high heat. Add 1 tablespoon of oil and add the cauliflower. Cook stirring occasionally until the edges begin to caramelize. Add the sweet pepper and bok choy and cook for about 3–4 minutes. Add the bamboo shoots and cashews, toss and heat briefly.
  5. Add 1½ cups of the scallion mixture and 1 teaspoon of vinegar, toss to combine. Serve the vegetables over the noodles (or toss briefly to combine the vegetables with the noodles). Top with the cucumbers and serve.

Chef's Narrative

The many varieties of bok choy and greens from Asia may be used interchangeably in most recipes. This is one of our favorite flavors and texture combinations. The just-wilted greens contrast well with the caramelized cauliflower.

Recipe Substitutions

Try pine nuts or peanuts for the cashews. Toasted sesame oil is swell with this dish. Add crab meat, shrimp, scallops or chicken when stir frying if you like and mix in a dash of hoisin sauce if handy.
Nutrition Facts:
Total Calories Per Serving: 460, Total Fat: 23g, Saturated: 2.5g, Trans Fat: 0g, Sodium: 480mg, Potassium: 422mg, Carbohydrate: 54g, Dietary Fiber: 4g, Protein: 11g
Allergens:
Soy, Tree Nut, Wheat

Ingredients

Garnish
  • 1/2 cucumber peeled, split lengthwise, seeded, angle cut 1/2 inch
  • 2 teaspoons sherry or rice vinegar
  • pinch salt
  • 1/2 pound noodles buckwheat or angel hair
Scallion/Ginger Sauce
  • 2 1/2 cups scallions thinly sliced
  • 1/2 cup ginger peeled and finely minced
  • 1/3 cup grapeseed or other neutral oil
  • 1 tablespoon light soy sauce
Stir Fry
  • 1 tablespoon grapeseed or other neutral oil
  • 1 cup cauliflower florets in inch pieces
  • 1/2 sweet red pepper stemmed, seeded, and cut into 1/4 inch ribbons
  • 2 baby bok choy split lengthwise into quarters, washed and drained
  • 1/4 cup sliced bamboo shoots drained
  • 1/4 cup roasted unsalted cashews
  • 1 teaspoon sherry or rice vinegar