International Style Cuisine with Bok Choy

Last night, I made a wonderful tasting Bok Choy dinner.  I kept on passing the bok choy up in the store but had the urge to make something with that vegetable.  I've used it before, but the last time I used it I was in college.  So, I bought it last week.  These urges are are a bit strange to me; I get a spark of an idea for dinner and I can't let it go, so I eventually break down and buy whatever it may be.  Well, you're in luck, because it tasted great, and I'm going to let you in on the recipe.








Bok Choy with Pork (or a protein of your choice)

1-2 Large Bok Choy (or a few baby Bok Choy)
2 medium sized Tomatoes (diced)
1 medium sized Onion (diced)
4-6 cloves of Garlic (smashed and chopped)
1-1.5 lbs of Pork sliced thin (or Chicken, Beef, or Shrimp)
2+ Tbs. of fish sauce.
Oil/grease for the pan
Salt and Pepper to taste
Chilies of your choice or Garlic chili sauce

Cut up all the vegetables.  Saute only the onions, tomatoes and garlic in a larger pan with some bacon grease (that's what I used, and it worked pretty well).  Once those start to smell good, about 5-10 min, depending on the heat (it should be medium high), add in the pork and the fish sauce (it's going to smell pretty strong, but it will dissipate).  I think this dish works and looks good with thinly sliced pieces of Pork (I accomplished this by slicing the pork chops before they thawed all the way).  Once the pork is about halfway done, add in the larger/thicker pieces of the Bok Choy, and a few minutes later add in the rest of the B.C.  Now, I stir it all together so the juices reach every little thing and put a lid on it for 5 minutes, at a medium boil.  Take off the lid, and let it simmer for ~10 min. Or until the rice is done.

This goes great with some white rice.  To make it, I rinse a cup of rice off with water until the water runs clear.  Then, I add it to my pressure cooker with a 1 1/4 cup water, and set my pressure cooker on high pressure for 6 minutes (5 minutes would probably be good for lower altitudes).  Another way to make this type of rice, if you don't have a pressure cooker is to make it on the stove top.  I keep the same measurements of rice to water and put them in a saucepan, make sure it has a lid.  Stir the rice until it reaches a boil, then put the lid on and reduce the heat to low.  Let it sit without disturbing it for 20 minutes.  It should come out nice and tender and sticky.  If you're at lower altitudes you should probably take off a couple of minutes.  But, if it doesn't work for you, just experiment with the times.

To finish it off, add the rice to the plate then place the Bok Choy and Pork on top with a lot of the juice!

Garden, Tinctures and Prospects

Here is a little update into my life:

I had a few tinctures finish up: licorice root, peppermint, and oregano.  I’ve said this in a previous post, but I’m most excited about my licorice root.  I think it has a lot of helpful benefits.  For example, in the book “The Healing Remedies Sourcebook,” it lists licorice root as being a “...demulcent (relieving inflammation), expectorant (used to treat coughs), with laxative and alterative properties.  It has been used with muscle problems because of its anti-inflammatory, antiarthritic properties.  Licorice is antibacterial and antiviral.”  Also, it is used in many formulations to activate and increase the effects of other herbs (http://www.anniesremedy.com/herb_detail102.php).  But, again, this is to be used in moderation as licorice may increase blood pressure, water retention and should not be used by pregnant women.    

My peppermint finished up, too.  I’m finding many interesting things to put that in.  I put it in my tea, which is awesome.  I also put a bit in my kefir drink, as well.  I like the taste, but it also has some beneficial qualities: it aids in digestion; it’s a mild stimulant; carminative (relieves flatulence); and it’s antispasmodic.  Overall, I think I may use it for the taste than anything else.  




Aside from tinctures, I’m trying to start up my hydroponic gardening.  I haven’t had the best of luck in the past, with aphids eating through my stems on my first attempt.  On the second attempt, I didn’t have enough light, and my seedlings just fell over.  But, now, I think I may have reached a point where the seedlings are working out, and I can finally move them on to the next step, which is putting them in my hydroponics system.  At that point, I will probably be up against a whole new slew of problems and difficulties, but, I’m up for the challenge!  So far, I have 7 bell pepper seedlings that have sprouted.  I moved them from their germination chamber (a tupperware container) to their intermediate step: I put them in their net cup with hydroton and into a red solo cup with their nutrient.  I did this to get them closer to the light, but also, I won’t move them to my hydroponics system until I see roots sprouting from the bottom of the rock wool.  I can’t wait, and I hope to have peppers by early summer (fingers crossed)!

If everything goes well with that, I have a few more plant projects that I plan to start here in the near future.  First, I want to start a batch of some California Poppy, so I can make my own, homemade tincture, which I find very useful.  I’m thinking I’ll probably plant these hydroponically, too, but in a much simpler rock and water system.  I think if I do it this way, I can plant them closer together.  Secondly, I’m going to begin making a pepper plant bonsai, or bonchi.  I’m pretty excited about this, too.  I love the look of bonsai trees, and what could be better than to add a bit of color with the multi-colored peppers!  This is going to take some time to do properly.  I have to grow it in soil, and get it pretty big so I have a nice base stem.  It’ll probably be a year + long project.  Finally, I got some easter egg radish seeds for my girlfriend, and some catnip... for me.

Well, that’s what I have going on right now.  Leave a comment and tell me what your plans or projects are for the spring/summer/new year.