Well, I’m excited about springtime at last and am waxing poetic. I’d say Dale’s new Fried Rice with Bok Choy is poetic. It has such interesting ingredients: Dates, Bacon, Raisins, Pine Nuts—a special side dish for your next Oriental meal.
Fried Rice with Bok Choy
Bok Choy is most often used in Oriental dishes. Its mild cucumber like flavor blends with almost everything and lends a crispy succulence to your dinner menu. This inexpensive vegetable can be found in most supermarkets with other exotic greens. Both the ribs and leaves are delicious.
This concoction is a mixture of traditional and not so traditional ingredients and the proportions are completely subjective. You can use more or less of anything, so here is your chance to shape this dish as you think it should be. This multi-flavored side dish is a perfect accompaniment to unadorned pork or chicken.
You will need:
1 cup of water 1/3 cup of Golden Raisins
½ cup of uncooked rice ½ cup of Whole Pitted Dates or more
Salt 2 Eggs
4 or 5 strips of Bacon 4 Green Onions
6 ribs of Bok Choy 3 Tbs. Soy Sauce
2 Tbs. Pine Nuts 1 tsp. of Brown Sugar
1. Chop the bacon into one-inch pieces.
2. Strip the leaves off of six ribs of Bok Choy. Roll them up like a cigar. Cut across the cigar to create very thin strips of the greens. This is called “chiffonnad”.
3. Cut the ribs into one-inch pieces.
4. Split the dates lengthwise. Don’t buy the chopped dates; the pieces are too small.
5. Cut the green onions, both white and green parts into ¼ inch pieces.
1. Bring the 1 cup of water, with a pinch of salt, to boil in a sauce pan. Add the ½ cup of uncooked rice and stir once. Put a lid on the pan and when the water starts to boil again, turn the heat down to low and boil for 18 minutes. After eighteen minutes turn the heat off and let the rice steam for another 18 minutes. The rice could be cooked earlier in the day or a day before if it suits your schedule.
2. Fry the bacon in a large skillet until crisp, then remove it from the pan.
3. Cook the pine nuts in the bacon drippings for one minute over a medium high heat.
4. Add the bok choy rib pieces and cook for two minutes. If there is not enough of the bacon drippings to coat the bok choy, add a teaspoon of canola oil.
5. Add the rice. You may not need all of the rice, so add half of it, then continue adding more a tablespoon at a time until you achieve the proportion that you like. Stir the contents of the skillet until the rice is thoroughly warmed and blended with the other ingredients.
6. Break the two eggs into the skillet and scramble them with the bok choy and rice mixture.
7. Add the bacon pieces, raisins, dates, bok choy leaf chiffonnad, chopped green onions, three tablespoons of soy sauce and 1 teaspoon of brown sugar. Cook until all ingredients are warm.
8. Practice your Mandarin while you cook.
Food for Thought:
I walk out into a crisp mountain morning and feel what the birds are singing, “Glory to the King, the Giver of life, the source of True Spring!”
A true spring is rare in Colorado. So often, it snows in April, then immediately turns hot. Of course, all weather seems topsy-turvy in our world these days —turbulent, unpredictable, dangerous.
But this is something different, something wonderful just for us. Colorado Spring’s recurrent temperature in April was four degrees. Yes, you heard right—four. So you can imagine the keen refreshment we experience when we spy spring dawning at last.
When you look at trees reborn, don’t you sense that tingle within that feels like joy? So many seemed dead from the untimely frost. Now even our miniature rose bush that has remained so stark is developing prickly leaves at its base. Yay, God!
These Spring days are true: bright, cool, singing with an ascendant green haze. My soul lifts up, up into the new green that overpowers the starkness, and I sing, “Hallelujah for the resurrection, Glory to the King!”