Tag Archives: #fooodies

Easy Delicious and Quick Asian Greens Recipe

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Here is a plate of Shanghai Bok Choy and another Asian Green that you might be less familiar with called Yu Choy. Honest these greens only take around a minute to prepare once you have your water boiling. Yu Choy are quicker and even easier to cook than bok choy. For both vegetables clean them extra well. I sliced the bok choy in halves and let them soak 10 minutes in water and rinsed them twice after that. The yu choy got the ends trimmed off and I also rinsed them twice. The yu choy are very similar to spinach but have a nicer texture and are a little sweeter. Serving sizes may differ.

Ingredients for around 4 servings

2 lbs Bok Choy or Yu Choy or 1/2 and 1/2 – cleaned up – Bok Choy cut in half, yu choy with stem end trimmed

1 Tablespoon toasted sesame oil

1 Tablespoon soy sauce

1 Tablespoon hoisen sauce

Directions

in the bowl that you are serving your vegetables in add the soy sauce and hoisin and mix well. Set to the side.

Bring pot of water to boil with one Tablespoon of toasted sesame oil in it.

For Yu Choy – about 30 seconds in the water and drain. Add to bowl with sauce and mix well and serve immediately.

For Bok Choy – lad up a steamer basket with the Bok Choy bulb sides down and leaves up. Boil the bulbs till tender. (about 2 minutes) Then let the rest boil about 30 seconds. Lift out and drain. Mix in bowl with the soy and hoisin sauce. Serve immediately.

Easy DELICIOUS Quick Asian Greens

Everyone will enjoy!

The Forking Truth

Blue Cheese Sriracha Butter Hasselback Mini Potatoes with Radish Recipe

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OMG these are FORKING CRAZY GOOD! When I made them my husband came running in and said what smells so Forking Good? Then he started gobbling them down. I almost didn’t get them to photo. You might want to double up on the recipe. These are going to be a great big hit in your house. I used a pound of mini potatoes that came to ten potatoes. It should be about 4 servings but these are so unusually tasty that it might only be two servings.

Ingredients for about 4 servings

1 lb of mini potatoes (about 10 mini potatoes)

2 oz unsalted butter – melted split in two portions

2 oz blue cheese – crumbled – split in two one ounce portions (one for sauce and one for topping)

2 Tablespoon canola oil – split in 2 portions

1 Tablespoon sriracha + plus around a teaspoon more for topping – preferably Shark Brand available at Lee Lee Market and Asiana Market….it’s much smoother than almost any other brand)

2 radish – sliced paper thin on a mandolin

Directions

Set the oven to 400 degrees F.

The potatoes get sliced across but not all the way threw about 3-4 cm apart on the slices.

Half the butter, 1/2 the blue cheese, sriracha and canola oil get heated up and melted together. This will take very little time. You can do in a pan on medium or do in the microwave for 30 seconds and just a few seconds more. Mix it up till it emulsifies. Set to the side. (this goes on potatoes after they come out of oven.

One oz butter and one tablespoon canola oil get melted together – I don’t Forking care if you do it in a pan or microwave. In a microwave this takes only 30 seconds. This gets brushed on the potatoes after you insert the radish slices.

Insert carefully about 5 thin radish slices into the cuts of each potato.

Put each potato on a backing sheet.

Brush each potato with the melted butter and oil mixture (NOT the mixture with sriracha and blue cheese) until the mixture is used up.

Place potatoes in pre-heated 400 degree oven until potatoes are lightly browned and tender. (timing will differ but in my oven this took 40 minutes)

Pull out and there will be extra melted butter in the bottom oof baking sheet. Brush potatoes with it.

Spoon the sriracha/blue cheese butter mixture over each potato and top each potato with crumbles of blue cheese.

Blue Cheese Sriracha Butter Hasselback Mini Potatoes with Radish

These are FORKING INCREDIBLE!

Your Welcome.

The Forking Truth