Thanks to CSA member Theresa Nowlan Suart, who tried out this recipe for a bok choi/pak choi–and-garlic-infused pasta. A delicious way to get greens into dinner! You could also substitute other cooking greens, but pak choi provides a satisfying crunch to the dish. Theresa shares:
“Baby Pak Choi was centerpiece for tonight’s supper. Also garlic and tomatoes also from the share. I didn’t have oyster sauce, so used an extra tablespoon of soy sauce. Very yummy! Would add some green onion next time.”
Ingredients
- 1 pound package pasta of your choice we like spaghetti
- 1 pound bok choy washed chopped into 1 inch pieces
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1/4 cup chicken broth
- 1 tsp ginger minced
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1/8 tsp red pepper flakes
Instructions
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Cook pasta according to the package instructions. Drain and set aside.
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In a large skillet heat olive oil and sesame oil over medium high heat. Add bok choy and sauté for about 5-7 minutes until it wilts.
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In a small bowl combine chicken broth, ginger, garlic, soy sauce, oyster sauce, brown sugar and red pepper flakes.
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Turn heat to low and add sauce you made in bowl to the bok choy in the skillet. Toss bok choy lightly to cover in sauce.
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Pour bok choy mixture over pasta and stir to fully coat the pasta.
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Serve on plates and enjoy!