Bok choy with potatoes and eggplant

You can make this recipe with Yu choy sum, spinach (palak) or Vietnamese/Malabar spinach (Pui) too.

Method:

1. Heat Mustard oil in a wok. Temper with nigella seeds (kalonji/kalo jeere/কালো জিরা )
2. Add cubed potatoes and diced bok choy, Add eggplant. If you are using other greens like spinach or Vietnamese spinach, you can add the stalks first and leaves later. Add salt to taste and turmeric.
3. Stir-fry until almost done. Add slit green chilies and nigella seed paste (optional).  Boil water in a saucepan. Add for gravy.
4. You can add deep-fried lentil dumplings (ডালের বড়া) and mustard paste (সর্ষে বাটা ) for extra punch.

I added the core of banana blossom, steamed and chopped into thin slices for variety. Good source of fiber and vitamins. Good recipe to eat in Summer.

Kung Pao Chicken

What should I make for dinner tonight? I'm thinking this:

Kung Pao Chicken

Or chicken stir-fry with mushrooms and baby bok choy?

For Shreya

Dry-roast Szechuan peppers and coriander seeds. Keep aside.

 Use freshly chopped ingredients. Onions and green chilis are optional.

Saute well, adding the baby bok choy stalks before the leaves to give them extra time to cook . Add grated ginger, garlic, dry red chilis, the dry roasted Szechuan peppers and coriander seeds, and soy sauce. Check for salt and hotness. Add ground pepper and green chili sauce if you want it extra hot.

Serve with steamed rice or on noodles.

The essential Asian greens

I love bok choy with roast duck, and bit of greens/fiber with any fatty food.

Here is a recipe for Choy sum with oyster sauce, though you can not go wrong with a basic sauté with minced garlic and nigella seeds (Kalonji) either. Just remember to wash them thoroughly before cooking. (I prepared methi-begun (eggplant) recently, with a dash of kasundi (Bengali mustard sauce) while serving)

My local Asian grocery provides a plethora of options, and I will add to this post as I discover new ways of eating my greens.

Wonton soup with gai lan (Chinese Broccoli)
How I did it for a midnight craving:

1. Boil chicken stock in a soup saucepan (or anything deep), add pre-made wontons/gyoza.
2. Wash the green thoroughly, chop or tear with hands. Add in the saucepan just over the stock when the wontons are almost done.
3. Add soy sauce and a little butter/sesame oil/chili oil on the leaves.  Toss well. The leaves will wilt further in the hot soup, so you can stop the heat.  Eat warm. Add pepper if you want. 
4. You can add sugar snap peas, sliced carrots, bok choy, and any leftover meat too. 

Day 1 (Gyoza and gai lan)

Day 2 (1+ Carrots, snow peas and bok choy)

Day 3 (1+ Maggi Masala/curry powder with noodles)

Roast duck with bok choy and shiitake mushrooms

My recipe for Roast duck is here. I sauteed the bok choy and shiitake in soy sauce and plum sauce separately. Goes well with shaved truffles too.