Clear Soup with Glass Noodles

 Ingredients

Vegetable stock

Blanched winter vegetables

Bok choy

Garlic, green chilies

Seasoning

Glass noodles

Coriander

Chili-garlic oil

Method

Heat oil; sauté garlic and green chilies for 1 minute.

Add chopped vegetables; season with salt and pepper; sauté briefly.

Pour in stock; bring to a boil.

Turn off heat; add bok choy and coriander.

Pour into bowls, add glass noodles, and finish with chili-garlic oil.

 

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Easy Bok Choy

 Looking for a fresh side dish to perk up weeknight dinners? Meet bok choy. Crunchy stems topped with tender leaves are seared, then steamed with garlic, ginger, and soy for a dish of light and flavorful greens that’s as satisfying to eat as it is quick to cook. Here's everything you need to know to make the best-ever bok choy:

How to clean:
Bok choy can carry a lot of dirt between its leaves, so it’s important to clean thoroughly before cooking. We recommend cutting the bok choy into quarters lengthwise before washing, since this will make it a lot easier to clean. You can add all the pieces to a large bowl full of water and swish to dislodge any dirt, or you can run each piece individually under cold running water, but whichever washing method you choose, it’s key to drain and dry the bok choy before it hits the hot pan. A salad spinner is the fastest, most efficient way to do this if you've got one.

How to sear:
Don’t be tempted to sear the bok choy in one batch rather than two. If the bok choy is packed too tightly in the pan, the moisture evaporating off it will be trapped, and it will end up steaming instead of browning. You’ll be steaming it later on to finish off the cooking, but at this stage, you really want the browning to add all those great caramelized flavors to the bok choy. Don’t try to shortcut this step.

Storage:
This bok choy is best served fresh out of the pan, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.

 

Ingredients

3 Tbsp. vegetable oil, divided

 

1 lb. baby bok choy, quartered lengthwise, washed, dried

 

2 cloves garlic, finely chopped

 

1 (1") piece ginger, peeled, finely chopped

 

1 tsp. kosher salt, divided

 

1 Tbsp. reduced-sodium soy sauce

 

1/2 tsp. toasted sesame oil

 

 

Directions

In a large skillet over medium-high heat, heat 1 tablespoon vegetable oil. Add half of bok choy, arranging cut side down in a single layer, and cook, undisturbed, until golden brown, 3 to 4 minutes. Transfer to a plate. Repeat with 1 tablespoon vegetable oil and remaining bok choy.

 

Reduce heat to medium. In same skillet, heat remaining 1 tablespoon vegetable oil. Add garlic and ginger and cook, stirring, until fragrant, 30 to 60 seconds. Return bok choy to pan; season with 1/2 teaspoon salt and toss to combine.

 

Add soy sauce and 1 tablespoon water. Cover and steam until bok choy is just fork-tender, 2 to 4 minutes. Uncover and continue to cook, tossing frequently, until liquid is evaporated, about 30 seconds more; season with remaining 1/2 teaspoon salt, if needed.

 

Transfer bok choy to a platter. Drizzle with sesame oil.

 

 

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Re-Grow These 10 Vegetables - Just Use Water!

Vegetables have all sorts of benefits, including their nutritional value and low price. But did you know that you get even more value out of your greens by replanting them? Most of the veggies you buy, such as lettuce and green onions, can actually be regrown using just water and some simple steps. Follow our tips and instructions to learn more about how you can have a constant supply of your favorite greens, without paying an extra penny.

First, here are some general guidelines to follow:

• Check the water regularly. Make sure that the water for each re-growing crop is checked to see that the quantity is healthy and that no rogue lettuce pieces fall off and slime up your bowl.

 

• Use a container of the right size. This should be relative to the size of the food being grown. For instance, green onion and lemongrass can grow in tall, narrow glasses, while lettuce and celery require more shallow containers. You may use recycled containers for this, such as glass jars, small vases, storage bowls and shot glasses. These can also make lovely centerpieces for your table, being practical at the same time. 

 

• You can keep your little crops growing indoors. Anywhere close to a window would work fine. 

 

• You may re-grow the same plant more than once, as long as the area does not get overcrowded. 1-2 green onions can fit in a shot glass and 3-4 lemongrass will fit in a small vase. 

 

The following are 10 foods that re-grow using water alone

1. Leeks-

Cut off 2-3" from the bottom of the leek stalk and place it in a cup of water. The center of the plant will start to grow. Although usually only the green part is used for cooking, you can still use the grown parts with onions - for instance - for some added flavor.  

 

2. Bok Choy

To re-grow bok choy, cut off the bottom of the stalk and place it in a small bowl of water. You will see signs of growth at the center after one or two days, and it can grow substantially in less than a week.

3. Cabbage

 

Pour some water in a shallow bowl and place the root end of the cabbage into it. In no time, the center will start to grow. It is recommended to harvest on the smaller side for the best flavor. 

 

4. Carrot greens

Replant the carrot by placing its cut-off end in a shallow bowl of water. This will not re-grow an actual carrot, but the greens it produces from the top. They will also look and taste good in your salad. 

 

5. Celery

Cut off the celery stalk 2" from the bottom and place it in a small bowl of water. It will take three to four days until growth in the center becomes noticeable. It may take some time for a full stalk to grow, but you can always use the center growth to add flavor to dishes. 

 

6. Fennel

Cut off 1" from the bottom of the fennel base so that the roots are intact. Place it in a small bowl of water and watch it grow.  

 

7. Garlic chives

Re-growing garlic cloves will produce the green you can use with your salad dishes and baked potatoes. Place as few as one clove in a small cup of shallow water, without covering it completely. In a couple of days, you will get roots, then shoots will follow. 

 

8. Lemongrass

Get new shoots from your lemongrass by cutting off 2-3" from its bottom and placing it in a tall container filled with 1/2" of water. Expect growth from the center. 

 

9. Lettuce

Grab a head of lettuce and cut off the bottom. Place it in a bowl of water and, in just 3 days, you will be able to see the growth occurring at the center. You will have a new half-head of lettuce in only about 2 weeks! 

 

10. Green onion

Grab the white part of the onion that has roots still intact and place it in a glass of water for an easy supply of fresh green onion, whenever you need it. 

 

Bonus: Other foods  

There are other fruits and vegetables that can re-grow using just a scrap of their original harvest and some water. Each of them need to be placed in water, at least to start off, and then can be transferred to soil for full growth and harvest. 

 

More foods include:

• avocado 

• basil 

• beets 

• cilantro 

• ginger 

• lemon balm 

• mint 

• mushrooms

 • onions (white/yellow/red) 

• parsnips 

• pineapple 

• potatoes 

• rosemary 

• sweet potatoes 

• turnips 

 

Alternatively, you can keep the seeds or pits of some fruits and plant them in your garden to grow your very own plant or tree. Here are some fruits and vegetables you can do this with:

• apples 

• cherries 

• lemons 

• nectarines 

• peaches 

• peppers (sweet and hot) 

• plums 

• pumpkins 

• tomatoes

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https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.