Bok Choy, Broccoli and Oyster Mushrooms with Asian Stone Fruit Sauce

When I picked up my CSA box Saturday at the Independence farmer’s market I met another CSA grower from Fall City,  Matthew McDaniel. He is is helping to raise awareness and raise funds to help the plight of the oppressed Akha peoples of Laos, Myanmar, China, Thailand and Vietnam. Matthew and his family also grow some amazing produce and I got some of his bok choy which inspired the recipe you see here. His daughter, who assisted at the booth, was dressed in traditional Akha clothing and headdress which was very beautiful and quite ornate and colorful. This recipe is vegan, diabetic friendly  and may also be gluten-free depending on the plum sauce you use.

PRINT Bok Choy Broccoli and Oyster Mushrooms Recipe from MS Word

Bok Choy, Broccoli and Oyster Mushrooms with Asian Stone Fruit Sauce

Yield: 2 generous servings
½ lb. oyster mushrooms
½ lb. baby bok choy
½ lb. young broccoli or gai lan
2 teaspoons sesame oil
Pinch salt

Asian Stone Fruit Sauce:
2 white or yellow nectarines diced
3 tablespoons plum sauce
1 tablespoon seasoned rice vinegar
1 tablespoon red wine or sherry
5 garlic cloves chopped
1 teaspoon paprika (for color)
½ teaspoon salt
1 star anise
½ teaspoon red chili flakes or to taste

Place all of the the above sauce ingredients in a saucepan at medium high heat and cook till reduced by a third in volume stirring frequently. Remove anise before serving.

Wash veggies and dry. Slice oyster mushrooms. (You can use fresh shiitaki mushrooms if you prefer) Heat wok, add sesame oil mushrooms and a pinch of salt. Sauté 1 minute then add veggies and ¼ cup water. Cover and steam till for 30-60 seconds. You want your veg to brighten in color but remain semi crisp. Ladle sauce across the plated veg and mushrooms and serve.

© 2012 Aron David Bradley

Fava Leaves Chow Mein

When I picked up my CSA box from Jeannie Berg, our local farmer, she asked that I taste the fava bean leaves that she included. I said they remind me of eating fresh sugar snap peas. A fairly delicate but yummy treat to work with. I pondered a few days of what could showcase this veggie without overpowering it. The first and easiest thing that comes to mind is in a salad. And I know this works well because I tried it but I always want to think outside the’ BOX’ with something you may not have tried yourself. So I decided to make a chow mein incorporating the fava leaves as well as some spinach and cabbage from our latest CSA veggies du jour. The result is a delight. This recipe can be made gluten-free by using rice noodles instead of wheat.

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Fava Leaves Chow Mein

Yield: 3-4 servings

17 ¾ oz. fresh yaki soba noodles (3 packages)
(for gluten-free use hydrated rice noodles)
12 oz. mung bean sprouts
1 cup fava leaves chiffonade
1 cup kale chiffonade
1 cup spinach chiffonade
1 cup cabbage chiffonade
1 cup matchstick carrots
5 cloves of garlic chopped
2 teaspoons grape seed oil
1 tablespoon gluten-free tamari sauce
1 tablespoon granulated stevia
1 teaspoon salt

Wash and de-vein all produce. Chiffonade all leaves; Chiffonade is a cutting technique where you roll the leaves and slice thin into (1/8 inch) ribbons.
Temper the noodles by running them under hot water if fresh or bring to a boil then rinse and drain them to loosen them up if dry rice noodles are used. Heat wok with oil and add garlic, all veggies, and noodles. Stir fry for a minute then add seasonings and bean sprouts. Cook another minute using tongs to incorporate and distribute all the ingredients.
© 2012 Aron David Bradley

Bok Choy and Mushroom Pizza

My wife Val had an idea to do an Asian flavored focaccia bread with our C.S.A. bok choy and I said why go with Asian, everybody has had bok choy Asian style, why not go Italian and really blow some minds and then top it with a creamy semi soft Danish cheese just to make it truly international? This is a super simple recipe if you use a pre-made pizza crust as suggested.

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The pizza before adding the Havarti cheese and baking it.

Bok Choy and Mushroom Pizza

Yield: 2 servings

1 whole wheat pizza crust
2 baby bok choy sliced
8 oz. oyster or your favorite mushrooms sliced
½ red sweet red pepper sliced
4-5 slices of Havarti cheese
2 teaspoons extra virgin olive oil
5 cloves garlic chopped
½ teaspoon salt

Heat oil and sauté mushrooms, bok choy, garlic and salt till mixture is just starting to caramelize.
Add to ready-made pizza crust. Top with red peppers and sliced Havarti cheese and bake for 5-8 minutes on a pizza pan or cookie sheet in the middle of your oven at 425°.

© 2012 Aron David Bradley

C.S.A. Salad

This is the first of 2 recipes from our latest CSA box  (Community Supported Agriculture). For more info about CSA’s  please see my previous post featuring oyster mushrooms and eggplant. Fresh Butter and red leaf lettuce, broccoli, scallion,  some divine sweet strawberries and breakfast radishes beckoned to be made into a salad. I added some goat cheese and dressed it with sweet Thai fish sauce with chilies. Raspberry vinaigrette would also work nicely. Any dressing that doesn’t mask the delicate fresh flavors would work. This recipe is gluten-free.

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C. S. A. Salad

Yield: 4 generous servings

1 head butter lettuce
1 bunch red leaf lettuce
6 oz. young broccoli
3 radishes sliced thin
6 strawberries sliced
1 scallion sliced
3 oz. goat cheese

Dressing suggestions
: Thai sweet chili fish sauce or raspberry vinaigrette

Wash and spin dry lettuce, onions and radishes. Lightly steam baby broccoli. Assemble and serve as pictured.

© 2012 Aron David Bradley

Eggplant and Oyster Mushroom Stir Fry

I picked up our first C.S.A. box yesterday and was so jazzed about the incredible oyster mushrooms, I was inspired to create this dish for you all. Community Supported Agriculture is a real win/win for farmers and consumers. We get fresh peak of the season organic veggies and fruits and the farmers get to spend more time developing their crops instead of worrying about marketing their fresh produce. You pay a one time fee for a full growing season of weekly boxes with a cornucopia of produce, all local and harvested at their peak. For more info visit

This is an Asian inspired stir fry and is gluten-free, low-fat, vegan and delicious.

PRINT Eggplant and Oyster Mushroom Stir Fry Recipe from MS Word

Eggplant and Oyster Mushroom Stir Fry

Yield: 3-4 servings

1 lb. oyster mushrooms
1 medium eggplant
1 green onion
½ large red bell pepper
2 tablespoon cornstarch
2 tablespoons Bragg’s Liquid Amino™ or gluten-free tamari sauce
2 tablespoons water
1 tablespoon stevia
1 tablespoon grape seed or canola oil
1 teaspoon salt
½ teaspoon chili flakes or to taste

Cut mushrooms, bell pepper, eggplant and green onions into 3 inch strips. Place eggplant strips in a bag, add the cornstarch and shake to coat them. Get oil hot in a wok and add all veggies. Add stevia, Bragg’s or tamari, chili flakes, salt and stir fry about 5 minutes until eggplant is semi-soft. Add water and stir fry another 10 seconds, plate and serve.
©2012 Aron David Bradley
http://www.boomercuisine .com

Contents of our wonderful C.S.A. box