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Stir Fried Bok Choy (serves 4-6)
 

1 1b. bok choy
4 ounces (1/2 cup) chopped mushrooms (shitake, oyster)
1 garlic clove, minced
1 tbsp. ginger, minced (optional)
3 tbsp. canola oil
½ tsp. salt
1 tsp. sugar
few drops of sesame oil

Trim the bok choy of any discoloured leaves. Slice the bok choy into 1 ½ inch pieces.

Heat the oil in a preheat frying pan or wok. Add the mushrooms, garlic, ginger, salt and stir fry for a minute or so. Add the bok choy and sugar and cook for 45 seconds or so. Add 2-3 tablespoons water or stock and cover. Cook for another minute until just tender.
Season lightly with some sesame oil and serve.

 
Chinese Broccoli with Oyster Sauce (serves 4-6)
Here is a recipe which is often served in Cantonese dim sum restaurants.
 

350 gr. chinese broccoli
3-4 tbsp. canola oil
½ tsp. salt
2 tsp. fresh ginger, finely minced
1 tsp. sugar
2-3 tbsp. water or stock
2 tbsp. oyster sauce (vegetarians can substitute light soy sauce)

Cut the leaves with flowers into large sections. If the stalks are thick and the outer skin is tough, peel and cut diagonally into short chunks.

Heat oil in preheated pan or wok with the salt (this helps keep the broccoli it’s bright green colour). Add the bits of ginger, stir a few times then add the broccoli. Stir fry for about 2 minutes. Add the sugar and stock or water, blend well and continue to cook stirring for another minute or so. Add the oyster sauce. Mix and toss for about 30 seconds at most and serve.
 

 
Bok Choy Chicken Soup (serves 4-6)
Here is a nourishing recipe from a well known Chinese cookbook authour.
 

Chicken marinade
2 tsp. soy sauce
2 tsp. oyster sauce
1 tsp. ginger, lightly smashed
1 tsp.sesame oil
1 ½ tsp. sugar
1 tsp. salt
pinch white pepper
1 tbsp. cornstarch

¾ pound (330 grams) skinless, boneless chicken breasts, cut into slices 2 inches by ½ inch
5 cups chicken stock
1 pound bok choy, stalks and leaves separated and cut into ¼ inch slices
1 tbsp. chinese white rice wine or gin
2 green onions, thinly sliced on a bias
4 tbsp. roughly chopped cilantro
  In a large bowl combine the marinade ingredients. Add the chicken and allow to rest for at least 15 minutes. Place the stock and ginger in a large pot, cover, and bring to a boil over high heat. Add the bok choy stalks, stir and return to boil. Lower the heat to medium and cook for 5 minutes or until the stalks become tender. Turn the heat back to high, add the leaves, stir and return to a boil and cook for 2 minutes. Add the chicken and marinade and stir well to separate the chicken slices. Return to a boil, add the wine, and stir well. Turn off the heat, and serve.
   
 
Morels on toast
This is a superb was to enjoy the pure flavour of the morels.
  85 grams. morel mushrooms, halved or quartered, depending on size
2 shallots, finely chopped
1 garlic clove, finely chopped
3 tbsp. unsalted butter
salt
freshly ground pepper
country bread, sourdough, thinly sliced and toasted
4 tbsp. fresh goat’s cheese (optional)
In a preheated frying pan over high heat add the butter and let it bubble and foam. Add the butter foam becomes into smaller bubbles add the shallots and cook for 30 seconds. Add the morels, garlic and season with salt and pepper. Mix well and cook for another 2 minutes or until the mushrooms are lightly limp. Check seasoning and serve immediately with toast and fresh goat’s cheese.

Note: The above recipes is also fantastic when cooked as described and then added to scrambled eggs or cooked in an omelet.
 
Bryson Green Vegetable Soup
  3 tbsp. canola oil or butter
1 onion, finely diced
3 cloves garlic, finely diced
1 cup cauliflower or broccoli, cut into small pieces
3 celery stalks, cut into small pieces
2 green zucchinis, cut into ¼ inch pieces (leave the skin on)
1-2 cups of Chinese cooking greens, cut into small pieces
6 cups of vegetable or chicken stock or water
salt and pepper		 Heat canola oil in a large pot over medium high heat. Add the onion and cook for about five minutes or until soft and translucent. Add the garlic and celery stalks and cook for for a couple of minutes. Add the zucchinis and cauliflower (if using). Season with salt and pepper and cook for a minute or so. Add the stock or water seasoning lightly with more salt and pepper. Bring the soup to a boil and reduce to the heat to a nice simmer. Cook for about 25 minutes until the vegetables are just tender. Add the Chinese cooking greens and broccoli (if using). Cook for 3-4 minutes or until the greens and broccoli are tender. Puree using a blender or food processor. Strain through a fine mesh strainer, if desired. Return to pot and check for seasoning and if more liquid needs to be added. Adjust accordingly with salt, pepper and stock.

Note: The zucchini or Chinese cooking greens can be substituted by asparagus if need be.
   
 
Warm Thai Mushroom, Bok Choy, Asparagus Salad
This salad is very quick to prepare but provides fantastic flavours of spicy, salty, sweet, and sour all at once. Do not cook the vegetables long so that they can retain some of their nice crunchiness. This is great for any Asian style meal.
  3 tbsp. lime juice
2 tbsp. Thai/ Vietnamese fish sauce
1 thai red bird chili, seeds removed and finely chopped

pinch of salt
generous pinch of sugar
4 asparagus spear, (peeled if skin tough), cut into 1/3 inch pieces on a bias
3 Bryson baby bok choy, leaves separated and cut in half or thirds
85 grams mushrooms (oyster, shitake, morel: this is the amount given in the veg. box)
cut into bite sized pieces
2 shallots, thinly sliced
2 green onions, thinly sliced
2 sprigs of mint, leaves removed and roughly torn or chopped
4 sprigs coriander roughly chopped
2 sprigs thai basil, roughly chopped (optional)

 Mix together lime juice, fish sauce and chili to make vinaigrette. Set aside.

Heat a medium sized saucepan over medium high heat. Add the asparagus, pinch of salt, sugar and cook for 30 seconds or so. Add 2 tablespoons water, cover and cook for a minute or so. Add the bok choy, mushrooms and 1 tablespoon water. Cook for another minute.

Remove from the heat and add the shallots, green onions, and the herbs. Dress the vegetables with the vinaigrette and mix well. Check the seasoning and adjust with salt if need be. Serve immediately.