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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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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.

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Bok Choy Stir Fry & Noodles with Peanut Sauce

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

Peanut Sauce

  • 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!