T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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SESAME-GLAZED MEI QING

Adapted from Jack Bishop’s Vegetables Every Day

2 tsp. rice vinegar
2 tsp. soy sauce
1 tsp. toasted sesame oil
1/4 tsp. sugar
1/2 Tbls. sesame seeds 1 Tbls. peanut oil
1 head Mei Qing Choi
1 garlic clove, minced
1/2 Tbls. grated fresh gingerroot
1/4 cup onion, cut into slivers

Combine vinegar, soy sauce, sesame oil and sugar in a small bowl, set aside. Wash mei qing well, slice in half lengthwise through the bulb end, slice each half lengthwise again to make 4 quarterheads. Toast sesame seeds in a dry non-stick skillet over medium heat until golden, transfer to a small bowl. Returning skillet to stove, heat on high, then add 2 teaspoons of the peanut oil to skillet. When hot, place mei qing, cut side down in the skillet in a single layer, sauté until lightly browned, about 2 minutes, turn mei qing to the other cut side, repeat, transfer to a platter. Heat the remaining teaspoon of peanut oil in the now empty skillet over medium-high heat, add garlic, ginger and onions. Stir-fry until fragrant, less than 1 minute. Stir in vinegar mixture and simmer until thickened, less than 1 minute. Return the mei qing to the hot skillet and warm through, turning to warm each side about 15 or 20 seconds. Sprinkle with sesame seeds and transfer to a serving platter. Serves two.

Find more recipes by produce: mei qing choi