Bok Choy

by Trisha

Bok Choy Salad

  • 1 medium head of bok choy, diced
  • 4 green onions, sliced
  • 1 3-ounce package ramen noodles
  • 1/2-cup slivered almonds, toasted
  • 2 tablespoons sesame seeds, toasted
  • 1/4-cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon tamari

Combine bok choy and onions and chill. Break up the uncooked ramen noodles and combine with the nuts. Mix remaining ingredients. Before serving, combine the cabbage and noodle mixtures. Toss with dressing to coat. Optional ingredients: Add grated fresh ginger or lemon grass powder to dressing mix.

Coconut Curry with Bok Choy and Winter Vegetables

  • 1 can (16 oz.) light coconut milk
  • 3 sprigs of lemon grass
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon tamari sauce
  • 1 teaspoon brown sugar
  • 2 teaspoons curry powder
  • 2 teaspoons fresh grated ginger root
  • 2 teaspoons dried red chili peppers
  • 8 green onions
  • 3 carrots, peel, sliced thinly on the diagonal
  • 4 ounces mushrooms, sliced
  • 1 cup diced red or yellow bell pepper
  • 2 cups cauliflower, cut into small pieces
  • 4 cups of bok choy, chopped into small pieces
  • 1 pound firm tofu, cut into large cubes
  • 1/4-cup of chopped fresh cilantro
  • Dry roasted peanuts for garnish

Pour coconut milk in a large, heavy skillet. Add tamari, soy sauce, brown sugar, curry, ginger and chili peppers and bring to a boil.

Slice white part of green onions and add to pan. Chop green tops into large pieces and set aside for the final garnish.

Quarter the leek’s tops after cutting off the long leaves and wash thoroughly under running water to remove dirt that may have accumulated inside the leaves.

Add remaining vegetables to boiling liquid and stir occasionally for about 10 minutes. Add tofu and cook for two to three minutes more. Stir in cilantro, remove lemon grass stems and remove from heat. Top with green onions and coarsely chopped dry roasted peanuts. Serve over rice, Asian noodles or cous cous. Six servings.

Variations on a theme: For a summer version of this curry, use green beans, squash, potatoes and tomatoes instead of bok choy and cauliflower. Use basil or Thai basil instead of the cilantro. For a spicier version, use chili paste and increase the dried chili flakes or add Serrano or Asian peppers. Add raw shrimp instead of tofu and cook for four to five minutes until shrimp is done. Delicious with the addition of pineapple tidbits. Add diced chicken instead of tofu and heat thoroughly.

Article Type: Tip