Uncategorized

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!

Uncategorized

Craving! Bok Choy

basic bok choyMy bok choy cravings began when I was pregnant with my second child. I also craved chicken wings! Chicken wings of all things! I’ve been an off & on again vegetarian my entire life. The only time I have ever enjoyed a chicken wing is when I was pregnant with my little carnivore. I haven’t had a chicken wing since but the bok choy cravings, they stuck around….

I love this recipe! It’s fast, easy, and feels so healthy going down the chute. 

In a saute pan, over med-high heat, add:

  • a drizzle of toasted sesame oil
  • a handful of mushrooms, cut into bite size pieces

Let the mushrooms get warm and cozy. While they sauté, chop the stems of at least two heads of bok choy. This recipe reduces so much – you need to start with a lot. I never make enough. From now on it’s going to be one head of bok choy for each person. 

To the mushrooms, add:

  • the chopped stems and cook down a bit before adding the leaves
  • 1-2 cloves of minced garlic
  • 2 – 3 Tb. soy sauce
  • a small dash of red chili flake

That’s it! Fast, easy, delicious, and super healthy. Enjoy!

I like the recipe as is, but of course, would work well over a bed of toasty brown rice. I also serve a similar bok choy recipe with rice noodles and ginger peanut sauce.