Monday, August 13, 2012

mystery ingredient monday: baby bok choy.

once upon a time, before i was sick-as-a-dog-pregnant, andrew and i accidentally started a sort of game/tradition...i don't know what to call it. i don't remember how it started. all i know is that it was fun. 

i had almost forgotten about it until the other day, andrew comes home with a big bag from an asian market and says "baby bok choy. that's your mystery ingredient." i then had a few days to find or create a new recipe to try out, using baby bok choy. 

i got to work, researching baby bok choy recipes on pinterest and finally settled on one that sounded good for a 100+ degree day.

recipe: Crisp Baby Bok Choy Greens in Tangy-Sweet, Sesame-Soy Vinaigrette
slightly adapted from:

hey, baby.

Crisp Baby Bok Choy Greens in Tangy-Sweet, Sesame-Soy Vinaigrette
{slightly adapted} {serves 4}
the goods. 
{except the garlic, 
i removed it from the recipe below, 
it was too strong.}
8 baby bok choy, thinly sliced {including leafy greens}, rinsed, dried. {i rinse first because there is so much dirt btwn all the leaves it's hard to get out before it's chopped. i used my salad spinner.}
½ cup shredded carrot {i used the julienne part of my mandolin}
1 TB toasted sesame seeds, for garnish
2 tsp toasted sesame seeds
1 TB honey
1 TB soy sauce or braggs liquid aminos
3 TB rice wine vinegar
1 TB toasted sesame oil
  • place sliced Bok Choy and carrot into a large bowl.
  • in a small bowl, add all remaining ingredients and whisk together until well combined.

is this a joke? this is so easy.
  • pour the vinaigrette over the greens and carrots, toss together to coat.
  • divide among plates, sprinkle with sesame seeds.

i served it with this yummy soup:, but added an extra 2+ tsp of garam masala to the pot before simmering and did chicken broth instead of water. i'm not vegan. at all.

love and kitchen experiments,

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