I’m here with another random vegetable ingredient that most people don’t see everyday. Bok Chuy! We got one in our CSA a few weeks ago and to be honest it’s been sitting diced up in my freezer for awhile now. I had no idea how to cook this vegetable or what to do with it. But because I’m the person that I am I spent the past few days researching how to best cook Bok Chuy. I think this ramen recipe might be just it. If it’s not the best well at least it’s delicious!
Bok Chuy, Mushroom and Ramen Recipe
8oz of mushrooms, sliced
1 inch of ginger, diced
1 clove of garlic, diced
3 tbsp of fish sauce
1 tbsp of soy sauce
1 tbsp of sesame oil
2 tbsp of sweet chili sauce (less/more depending on how spicy you like it)
1 tbsp rice vinegar
32 oz of chicken broth (1 box)
6 oz of Soba Noodles
1 large bok chuy, diced
Start by sautéing the mushrooms, ginger and garlic in a large pot. This can be done in olive oil or even easier, use a little chicken broth. Once your mushrooms have started to get softer add in the fish sauce, soy sauce, sesame oil, chili sauce and rice vinegar. Let it cook for 2 minutes. Add in chicken broth. Bring to a boil and add in soba noodles. Let cook for 2 minutes* and then add bok chuy to pot. Cook for another 2 minutes before serving.
*This depends on the soba noodles you use. Check the directions on the noodles.