I’m working with a new food book – while there is a little cooking in the book, the main focus is on fresh plant food – so it’s more of a slice, dice, and sprout kind of book. The contents and the authors of “The Plantpower Way” are incredibly inspiring. This book is worth a look!
Their Asian Dressing got me thinking about an update to one of my favorite basic recipes. With the afternoon off, I stopped at the market to amp up this classic favorite. Today’s recipe is all for me. It will make two bowls – I will eat them both – and that is totally ok! If you have a few more mouths to feed just magnify the recipe.
Bok Choy Power Bowl
- Toasted Sesame Seed Oil
- 1 – 2 cloves of garlic
- 1/2 inch piece of peeled ginger
- 1/2 head of Bok Choy – or a few heads of baby bok choy – sliced – separate the crunchy stems from the leafy greens
- a handful of Mushrooms – sliced – today I used 4 Cremini and 2 Shitake Mushrooms
- 2″ piece of peeled Daikon Radish (a few classic radishes would also work) – cut in half lengthwise and slice them thin
- Handful of sprouts and seeds to top your dish (optional) Today I have Pea Sprouts and Sunflower Seeds
- Coat a large pan with Sesame Oil and place over med-high heat
- grate Ginger and Garlic into the warm pan
- Add the Bok Choy stalks, Mushrooms, Radish – add bits of water while the veggies cook – just enough to keep them from sticking to your pan
- Turn down the heat and prepare the dressing
- Add the Bok Choy leaves and the Dressing – stir to coat the salad – and serve – top with Sprouts & Seeds if you like
- 1 Tb. of mellow Miso
- 1 Tb. Mirin (soy sauce)
- 1 Tb. Apple Cider Vinegar
- 1/4 cup of Water
- 1/8 tsp. of Garam Masala or Chinese Five Spice + a pinch of pepper (I just wanted a mild spice flavor — you actually could skip, add more, or add a bit of your favorite spice to the dressing)
Enjoy and Be Well!