Stir-Fried Chinese Cabbage (Bok Choy)

Recipe by Irene Kuo, The Key to Chinese Cooking
“Simple and plain–just the right kind of dish to go well with a rich or spicy main coarse.)

(Serves 2-4)
1 1/2 pounds Chinese Cabbage (you could use vitamin greens for this recipe as well)
1 tablespoon oil
pinch baking soda
2 or 3 quarter-sized slices of peeled ginger
3 Tablespoons oil
1 teaspoon salt to taste
1/4 teaspoon sugar
2 teaspoons sesame oil (optional)

Separate the white stalks and greens of the cabbage then slice diagonally into 1-inch thick pieces. Bring 4 cups water to a boil in a large sauce pan with 1 Tablespoon oil; toss a generous pinch of baking soda in the water and swish to dissolve. Shower in cabbage, when the greens begin to brighten, about 30 seconds, drain vegetable in a colander and spray with cold water to stop cooking. Heat a wok or large heavy pan over high heat until hot. add the oil, swirl for a second. Throw in the pieces of ginger and press them around the bottom of the pan. Add the cabbage and toss vigorously for 30 seconds. Add the salt and sugar and stir rapidly for 2 minutes until the cabbage has a translucent look and is tender, plump and slightly crunchy. Add the sesame oil, if using, and give a few fast folds before transferring to a serving dish.

Udon Noodles with Bok Choy and Tofu

Adapted from Epicurious.com as printed in Bon Appétit, July 2000 Aviva Goldfarb, Chevy Chase, MD

(Makes 4 to 6 servings)
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons sesame oil
2 teaspoons cornstarch
8 green onions, chopped
2 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1-2 teaspoon hot pepper flakes (optional)
2 heads bok choy, leaves thickly sliced and bottom third diced
1 12-ounce package extra-firm tofu, cut into 1/2-inch pieces, drained well on paper towels
1 12-ounce package udon noodles
handful of chopped cilantro for garnish

Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic, ginger and red pepper flakes and stir 30 seconds. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture about 1 minute. Season to taste with salt and pepper and garnish with cilantro.