RECIPES
Bok Choy & Napa Cabbage Stir Fry
Sierra Leeper | November 7, 2024
November brings delicious fall and early winter harvests that are sure to add nutritious flavor to your table. This season, we’ve been growing a variety of different fruits and vegetables in diverse climates, but three of our staple crops that we like to grow as much as we can in the fall and winter are bok choy, Napa cabbage, and bunching onion. These plants are fun and easy to grow, and they should be ready to harvest about now. We’re going to take advantage of the chilly days and use our harvest in a flavorful autumn stir fry that is sure to warm your heart and your home. But before we dive into cooking with our cabbages and onions, let’s learn a little bit more about them.
BOK CHOY & NAPA CABBAGE
Cabbages are great to grow in the fall and winter because they grow best in colder temperatures. They are a hearty crop that can be used in salads, soups, and stews, and they pack a lot of nutrients into their leaves.
Bok choy and Napa cabbage are both cabbages that originated in China over 6,000 years ago. Bok choy was originally used as a medicine, and it was made popular in the United States when Chinese immigrants brought it with them to California during the Gold Rush. It is a popular vegetable in Asian cuisine and is an excellent source of Vitamin A. Vitamin A aids vision, growth and development, and is even an antioxidant.
Napa cabbage, also known as Chinese cabbage, is believed to have been the result of a hybrid mix of bok choy and turnip. It was first commercially grown in Central California in the 1880’s where it is rumored it got its name. Napa cabbage is packed with vitamins A and C and is low in calories. It aids in digestion, supports heart health, and has anti-inflammatory properties. It has a flavor similar to celery and is commonly used in Kimchi, soups, and stir fry.
BUNCHING ONION
Also known as green onions or scallions, these versatile plants are loved for their fresh, mild onion flavor. They also originated in China thousands of years ago and have been a staple crop across the world for centuries. Bunching onions are great companion plants, which means that their smell can repel pests that would eat other plants in your garden. They are a part of the Allium family, along with shallots, onions, and leeks, and are delicious as a garnish on meals.
INGREDIENTS
For this autumn cabbage stir fry, you will need the following:
- 1 tbsp oil (sesame oil or vegetable oil)
- 2 bunches bok choy, chopped
- 1 small head Napa cabbage, thinly sliced
- 3–4 bunching onions, sliced (use both white and green parts)
- 1 carrot, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 2–3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (or apple cider vinegar for a hint of sweetness)
- 1 tbsp hoisin sauce (for richness, optional)
- 1 tsp maple syrup or honey
- 1/4 cup vegetable broth or water (adjust to preference)
- 1 tsp cornstarch mixed with 2 tbsp water
- Toasted sesame seeds or chopped roasted nuts
INSTRUCTIONS
Step 1: Prep the Sauce
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, maple syrup, and vegetable broth. Set aside.
Step 2: Cook the Vegetables
In a large pan or wok, heat the oil over medium-high heat. Add the garlic and ginger, cooking for about 30 seconds until fragrant.
Step 3: Add the Hearty Veggies
Toss in the carrots, bell pepper, and the white parts of the bunching onions. Stir-fry for about 2-3 minutes until they start to soften.
Step 4: Add Bok Choy & Napa Cabbage
Add the Napa cabbage and bok choy, stirring frequently. Cook for another 3–4 minutes until the cabbage wilts slightly but is still bright in color.
Step 5: Pour in the Sauce
Add the prepared sauce to the pan. If you want a thicker sauce, add the cornstarch mixture at this stage. Stir and cook for another 1–2 minutes, allowing the sauce to thicken and coat the vegetables.
Step 6: Finish and Garnish
Remove from heat and sprinkle with sesame seeds or nuts. Garnish with the green parts of the bunching onions.
Step 7: Serve and Enjoy!
Serve hot over rice, noodles, or on its own for a warming, veggie-forward autumn meal.
We hope you’ve enjoyed growing these incredible plant varieties with us! Enjoy using them in your autumn recipes, and be sure to tag us in your culinary creations @leafedbox on Instagram! Happy Harvest!
PRINTABLE RECIPE
