Seared Baby Bok Choy with Tofu & Shiitakes

If you're trying to eat less meat these days, but aren't crazy about giving up its texture and flavor, this stir-fry will please you. The combination of extra-firm tofu and earthy shiitakes are an apt stand-in for chicken or beef, and the slight bitterness of the bok choy holds its own alongside the assertive flavors of jalapeños and sesame oil.

• 1/2 lb. extra-firm tofu
• 1/3 cup low-salt chicken broth
• 1-1/2 Tbs. minced jarred jalapeño slices
• 2 tsp. Asian sesame oil
• 1 tsp. granulated sugar
• 3 Tbs. canola oil
• 1/2 lb. baby bok choy (about 2), split in half lengthwise
• 1 tsp. kosher salt
• 1-1/2-inch piece fresh ginger, peeled and thinly sliced (about 2 Tbs.)
• 2 cloves garlic, thinly sliced (about 1 Tbs.)
• 3-1/2 oz. fresh shiitakes, stemmed

Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2-inchwide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and sugar.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the canola oil and once it's shimmering hot, add the bok choy, cut side down. Sprinkle with 1/2 tsp. of the salt and cook, without touching, until browned, about 2 minutes. Continue to cook, tossing, until the bok choy stems start to soften and wilt, about 2 minutes more. Transfer to a plate.

Add the remaining 1-1/2 Tbs. canola oil and the ginger to the skillet and cook, stirring, until golden, about 1 minute. Add the garlic and let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring occasionally, until the mushrooms brown and soften, about 3 minutes.

Return the bok choy to the pan, add the broth mixture, and cook, tossing, until the sauce evenly coats the vegetables and the bok choy is tender, about 2 minutes. Serve immediately.

Asian Turkey Noodle Soup with Bok Choy

Borrowed from Chinese immigrants, this simple dish is a classic comfort food in Hawaii, where it’s known as “long rice.” Despite the name, there’s no rice here; the slippery, transparent noodles are made from mung beans, though you can swap in rice vermicelli. This recipe is a great use for leftover Thanksgiving turkey.

• 4 oz. thin uncooked glass noodles
• 4 cups lower-salt chicken or turkey broth
• 3 large cloves garlic, smashed and peeled
• 1 2-inch-long piece of fresh ginger, peeled and thinly sliced, slices mashed
• 1-1/2 Tbs. soy sauce; more for serving
• 1 medium head bok choy (about 8 oz.), sliced 1/4-inch thick crosswise (about 3 cups)
• 2 cups coarsely shredded cooked turkey or chicken
• 2 scallions, both white and green parts, thinly sliced

Put the noodles in a large bowl and cover with hot tap water; let soak while you prepare the other ingredients.

In a 3-quart saucepan, bring the broth, garlic, ginger, and soy sauce to a rapid simmer over medium-high heat. Cover and continue to simmer for 10 minutes; remove and discard the garlic and ginger.

Add the glass noodles to the broth and cook until nearly transparent (you should see only a tiny thread of white in the center of each noodle), about 4 minutes. Using tongs, distribute the noodles among 4 bowls.

Add the bok choy to the broth and cook, uncovered, just until the white parts start to become tender, 3 to 4 minutes. Using a hand-held strainer or slotted spoon, remove the bok choy and distribute among the bowls.

Add the turkey to the broth and simmer just until heated through, about 30 seconds. Distribute the turkey and broth among the bowls. Top with the scallions and serve with more soy sauce on the side.

Asian Turkey Noodle Soup with Bok Choy

Borrowed from Chinese immigrants, this simple dish is a classic comfort food in Hawaii, where it’s known as “long rice.” Despite the name, there’s no rice here; the slippery, transparent noodles are made from mung beans, though you can swap in rice vermicelli. This recipe is a great use for leftover Thanksgiving turkey.

• 4 oz. thin uncooked glass noodles
• 4 cups lower-salt chicken or turkey broth
• 3 large cloves garlic, smashed and peeled
• 1 2-inch-long piece of fresh ginger, peeled and thinly sliced, slices mashed
• 1-1/2 Tbs. soy sauce; more for serving
• 1 medium head bok choy (about 8 oz.), sliced 1/4-inch thick crosswise (about 3 cups)
• 2 cups coarsely shredded cooked turkey or chicken
• 2 scallions, both white and green parts, thinly sliced

Put the noodles in a large bowl and cover with hot tap water; let soak while you prepare the other ingredients.

In a 3-quart saucepan, bring the broth, garlic, ginger, and soy sauce to a rapid simmer over medium-high heat. Cover and continue to simmer for 10 minutes; remove and discard the garlic and ginger.

Add the glass noodles to the broth and cook until nearly transparent (you should see only a tiny thread of white in the center of each noodle), about 4 minutes. Using tongs, distribute the noodles among 4 bowls.

Add the bok choy to the broth and cook, uncovered, just until the white parts start to become tender, 3 to 4 minutes. Using a hand-held strainer or slotted spoon, remove the bok choy and distribute among the bowls.

Add the turkey to the broth and simmer just until heated through, about 30 seconds. Distribute the turkey and broth among the bowls. Top with the scallions and serve with more soy sauce on the side.

Vietnamese Noodle Salad with Stir-Fried Tofu and Vegetables

A cool noodle salad topped with soy-glazed stir-fried vegetables makes a light, refreshing meal. You can also substitute more unusual vegetables, like Chinese long beans or jícama. Keep in mind that though this dish is meatless, the nuoc cham dressing contains fish sauce; substitute soy sauce for a truly vegetarian version.

For the noodles:

• 8 oz. dried rice vermicelli

For the tofu and vegetables:

• 4 Tbs. vegetable oil
• 8 oz. firm tofu, drained and cut into rectangular strips about 1-inch wide
• 2 shallots, thinly sliced
• 6 dried black mushrooms, soaked in hot water for 30 min., drained, stemmed, and thinly sliced
• 2 cups broccoli florets (cut through their stems into thin slices), blanched in boiling water and drained
• 1-1/2 cups shredded green or Napa cabbage
• 1-1/2 cups thinly sliced bok choy
• 2 Tbs. soy sauce; more or less to taste
• 1/2 red bell pepper, thinly sliced

For the garnishes:

• 2 cups washed and shredded romaine, red, or green leaf lettuce
• 2 cups fresh, crisp bean sprouts
• 1-1/2 cups peeled, seeded, and julienned cucumber
• 1/3 to 1/2 cup roughly chopped or small whole mint leaves
• 1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves
• 2 Tbs. chopped roasted peanuts
• 12 sprigs fresh cilantro
• 1 recipe Nuoc Cham (Vietnamese Dipping Sauce)

Cook the noodles:

Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.

Cook the tofu and vegetables:

Heat 2 Tbs. of the oil in a nonstick pan or skillet over medium heat. Add the tofu pieces and stir-fry until nicely browned. Remove and drain on paper towels. When cool, cut them into bite-size strips. Set aside.

Heat the remaining oil in a large skillet or sauté pan over high heat. If the pan is smaller than 12 inches, cook the vegetables in two batches. Wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time), and add the shallots, constantly stirring until they become fragrant, about 20 seconds. Add the mushrooms and stir-fry for another 20 seconds. Add the broccoli, cabbage, and bok choy, stir for 30 seconds, and add the red bell pepper. (If the pan gets too dry, sprinkle in 1 to 2 Tbs. water.)

Working quickly, create an open space in the middle of the pan by pushing the vegetables against the edges. Add the soy sauce to the open area. It should sizzle and caramelize slightly, creating a distinctive aroma. Stir the vegetables with the soy sauce a few times and remove from the heat. Toss the vegetables with the tofu.

Assemble the salads:

Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the tofu and vegetables on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

Seared Baby Bok Choy with Tofu & Shiitakes

If you're trying to eat less meat these days, but aren't crazy about giving up its texture and flavor, this stir-fry will please you. The combination of extra-firm tofu and earthy shiitakes are an apt stand-in for chicken or beef, and the slight bitterness of the bok choy holds its own alongside the assertive flavors of jalapeños and sesame oil.

• 1/2 lb. extra-firm tofu
• 1/3 cup low-salt chicken broth
• 1-1/2 Tbs. minced jarred jalapeño slices
• 2 tsp. Asian sesame oil
• 1 tsp. granulated sugar
• 3 Tbs. canola oil
• 1/2 lb. baby bok choy (about 2), split in half lengthwise
• 1 tsp. kosher salt
• 1-1/2-inch piece fresh ginger, peeled and thinly sliced (about 2 Tbs.)
• 2 cloves garlic, thinly sliced (about 1 Tbs.)
• 3-1/2 oz. fresh shiitakes, stemmed

Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2-inchwide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and sugar.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the canola oil and once it's shimmering hot, add the bok choy, cut side down. Sprinkle with 1/2 tsp. of the salt and cook, without touching, until browned, about 2 minutes. Continue to cook, tossing, until the bok choy stems start to soften and wilt, about 2 minutes more. Transfer to a plate.

Add the remaining 1-1/2 Tbs. canola oil and the ginger to the skillet and cook, stirring, until golden, about 1 minute. Add the garlic and let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring occasionally, until the mushrooms brown and soften, about 3 minutes.

Return the bok choy to the pan, add the broth mixture, and cook, tossing, until the sauce evenly coats the vegetables and the bok choy is tender, about 2 minutes. Serve immediately.

Vietnamese Noodle Salad with Stir-Fried Tofu and Vegetables

A cool noodle salad topped with soy-glazed stir-fried vegetables makes a light, refreshing meal. You can also substitute more unusual vegetables, like Chinese long beans or jícama. Keep in mind that though this dish is meatless, the nuoc cham dressing contains fish sauce; substitute soy sauce for a truly vegetarian version.

For the noodles:

• 8 oz. dried rice vermicelli

For the tofu and vegetables:

• 4 Tbs. vegetable oil
• 8 oz. firm tofu, drained and cut into rectangular strips about 1-inch wide
• 2 shallots, thinly sliced
• 6 dried black mushrooms, soaked in hot water for 30 min., drained, stemmed, and thinly sliced
• 2 cups broccoli florets (cut through their stems into thin slices), blanched in boiling water and drained
• 1-1/2 cups shredded green or Napa cabbage
• 1-1/2 cups thinly sliced bok choy
• 2 Tbs. soy sauce; more or less to taste
• 1/2 red bell pepper, thinly sliced

For the garnishes:

• 2 cups washed and shredded romaine, red, or green leaf lettuce
• 2 cups fresh, crisp bean sprouts
• 1-1/2 cups peeled, seeded, and julienned cucumber
• 1/3 to 1/2 cup roughly chopped or small whole mint leaves
• 1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves
• 2 Tbs. chopped roasted peanuts
• 12 sprigs fresh cilantro
• 1 recipe Nuoc Cham (Vietnamese Dipping Sauce)

Cook the noodles:

Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.

Cook the tofu and vegetables:

Heat 2 Tbs. of the oil in a nonstick pan or skillet over medium heat. Add the tofu pieces and stir-fry until nicely browned. Remove and drain on paper towels. When cool, cut them into bite-size strips. Set aside.

Heat the remaining oil in a large skillet or sauté pan over high heat. If the pan is smaller than 12 inches, cook the vegetables in two batches. Wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time), and add the shallots, constantly stirring until they become fragrant, about 20 seconds. Add the mushrooms and stir-fry for another 20 seconds. Add the broccoli, cabbage, and bok choy, stir for 30 seconds, and add the red bell pepper. (If the pan gets too dry, sprinkle in 1 to 2 Tbs. water.)

Working quickly, create an open space in the middle of the pan by pushing the vegetables against the edges. Add the soy sauce to the open area. It should sizzle and caramelize slightly, creating a distinctive aroma. Stir the vegetables with the soy sauce a few times and remove from the heat. Toss the vegetables with the tofu.

Assemble the salads:

Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the tofu and vegetables on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

Steamed Vegetable Dumplings

The delicately flavored mushroom, celery, and bok choy filling is well-suited to the steam-cooking method, which produces tender dumplings known as cheng jiao in Mandarin.

For the dough

• 2 cups all-purpose flour

For the filling

• 10 dried black or shiitake mushrooms
• 4 Tbs. canola oil
• 1/4 lb. fresh button mushrooms, finely chopped
• 1 Tbs. soy sauce
• 2 Tbs. toasted sesame oil
• 1 medium rib celery, trimmed, peeled, and finely chopped
• 3/4 lb. bok choy or Napa cabbage, trimmed and finely chopped (save any wilted leaves for lining the steamer)
• 1 tsp. finely chopped fresh ginger
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

• Soy Dipping Sauce, for serving

Make the dough

Sift the flour into a bowl. Gradually add 1/2 cup cold water, mixing with a
wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured
surface; knead until smooth and springy, about 5 minutes. If the dough feels
stiff as you work, add a little more water 1 Tbs. at a time, but don't exceed
3/4 cup total. Put the dough in a clean bowl, cover it with a towel, and let it
rest at room temperature for 20 minutes.

Put the rested dough on a lightly floured surface and knead it for 2 minutes.
Divide the dough and shape each half into a 12-inch-long cylinder that’s about 1
inch in diameter. With a serrated knife, cut each cylinder crosswise into 24
rounds. Lay the rounds on a lightly floured surface and flatten with the palm of
your hand to about 1/4 inch thick. Sprinkle flour lightly on the pieces to
prevent sticking. With a rolling pin, roll each slice into a 3-inch round about
1/8-inch thick. Pinch the edges of the rounds to make them thinner than the
middle. Arrange the rounds in a single layer on a lightly floured tray or baking
sheet and cover with a towel.

Make the filling

Soak the dried mushrooms in warm water for 15 minutes; drain. Cut off and discard the stems; finely chop the mushroom caps.

In a wok or large skillet, heat 2 Tbs. of the canola oil over medium-high heat. Add the dried and fresh mushrooms; stir-fry for about 2 minutes. Add the soy sauce and sesame oil; stir briefly. Remove the mushrooms and set aside. Pour the remaining oil into the wok. Add the celery, cabbage, and ginger; stir-fry for about 3 minutes. Season with salt and pepper. Stir in the cooked mushrooms. Transfer the mixture to a colander to drain before wrapping.

Fill the dumplings

Put about 2 tsp. of the filling in the middle of a wrapper. Brush the edges
of the dough with a little water.  Fold the wrapper in half and pinch the edge
in the middle of the rounded part of the half-moon. Make two small pleats in the
wrapper surface closest to you on either side of the pinched middle by gathering
the dough and folding it over onto itself. Point the pleats toward the middle of
the dumpling. Seal the pleated and unpleated sides by pinching along the
top.

Cook the dumplings

Arrange the dumplings, pleated side up and not touching, on a bamboo steamer lined with cheesecloth or wilted cabbage leaves. Fill a wok or a large pot with 2 inches of water and bring the water to a boil. Cover the steamer and set it on the wok. Steam over high heat for 15 minutes. Serve the dumplings in the bamboo steamer set on a large plate to catch any water that might drip.

Tip:

If you don’t have a bamboo steamer, you can steam the dumplings on a
greased, heatproof plate. Set the plate over a steam rack in the wok or alarge pot. Be sure there’s enough space around the edge of the plate toallow the steam to rise and circulate freely.