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An Amped Up Favorite – Bok Choy Power Bowl with Ultra Miso Dressing

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

Ingredients:

  • 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

Preparation:

  • 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

Miso Dressing

  • 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!

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