If I had to claim a favorite veggie, it just might be Bok Choy. I love the combo of crunchy stem and leafy greens. Versatility is something I adore in life. That appreciation of versatility shows up here. This dish is really three recipes in one. The stir fry would be great on it’s own or over rice. The sauce would be great for dipping (minus the water) and of course the noodles go with anything.
Bok Choy Stir Fry – (really you can use any veg you like for your stir fry)
- In a wok or large saute pan get the flavors going with this “stir fry starter”:
– 2 tsp. toasted sesame oil
– 2 shallots (or one small onion) diced thin
– 1 clove garlic – minced
– 2 inch piece ginger – either grated fine on a microplane or diced very small
- Add florets from one bunch of broccoli & add about 1/3 cup water to help it steam
- Slice the bok choy stems and add to the pot – save the greens for the end
- Slice a handful of mushrooms of your choice – add to the pot – and add the greens
- Cook until warmed through
Meanwhile – cook a package of Udon Noodles – or another of choice – according to package directions
- 1/3 cup peanut butter
- 1/2 water (reduce amount if you want a dipping sauce)
- 2 Tb. soy sauce
- 1 Tb. honey (don’t use if you are making a vegan dish – you can use brown sugar, stevia, agave)
- 1 Tb. rice wine vinegar (I use Umeboshi Vinegar – plum wine)
- 1 inch piece grated ginger
- dash of red pepper
Mix sauce with noodles, top with stir fry, and this Crunchy Herby Topper
- 1 Tb. per person roasted peanuts
- small bunch of herb – diced – I like Thai Basil but Cilantro or Chive would also be great
This recipe was a huge hit around our family dinner table. It also now holds a special place in my heart because my 7 seven year old just ate the mushrooms that he has resisted until now! It was a great feeling! My approach to feeding my kids as nourishing “palate training.” I’ll admit that the evil words, “I don’t care if you don’t like it” have passed my lips more than once. They have had to eat at least one bite of all the new foods that have graced their plates in order to help their little taste bands enjoy a wide spectrum of healthy flavor. But mushrooms – that has been the one free pass.
Tonight I tossed them into a recipe for the first time in a long time (rather than keeping them out separate) and just didn’t even bother to mention them. Our dinner time goes by in a blink of an eye and while I know its supposed to be great for the family to sit down and eat together – it just doesn’t happen very often here and we make up for it in other ways. He took the bowl to the table in the other room and started to eat while I served up the rest of our dishes. With anticipation I waited for the response. I couldn’t believe when the little voice threw back…. “there are mushrooms in here! and… they aren’t too bad. I must be getting a big boy taste.” Seriously – music to my ears. Mushrooms are noted for their benefit on the immune system and with my vegetarian diet I really have missed all the options they provide for recipes. I can’t say he loved them… or he won’t complain about them next time…. but for now…. mushrooms have won a sweet victory!