Friday, August 1, 2008

the new kid on our bok

If you remember right, you know that I've grown a new space in my heart for Bok Choy. For the first time, a couple of weeks ago, I sought it out, bought it, whipped it up into a salad, and it became a much loved friend of mine. Today it was love at first sight all over again.

To give you some background on the green and white goddess, Bok choy originated in China. It holds nutritional benefits similar to those of other cabbages: It is rich in Vitamin C and contains significant amounts of indoles, as well as fiber--both of which appear to lower the risk of various forms of cancer.

Bok Choy is also a good source of folate. And with its deep green leaves, it has more beta-carotene than other cabbages, and it also supplies considerably more calcium. The stalks and leaves have quite different textures, so in culinary terms, "it's like getting two vegetables for the price of one."

And as if that nutritional jargon isn't enough, it tastes crisp, fresh, and scrumptious.

So...because you asked for it, here it goes.

Better-Hide-It Bok Choy Salad

To start, wisk together the dressing in a small bowl.

About: 1/3 c red wine vinegar, 1/3 c olive or grapeseed oil, 1/3 c white sugar, and a tablespoon soy sauce.

Next melt 1/4 cup butter in a skillet, crush 1 or 2 packages of ramen noodles, and add to the skillet with 1/4 cup slivered almonds, and a handful of sesame seeds. Saute until all is golden brown. Remove and drain on paper towel.

Next, chop up a bunch of bok choy. I say 5 or 6 large pieces of the bunch. You'll get a feel for if you want less or more depending on how much dressing you like. And if you want to add an extra vat of vitamins, chop up 5 or 6 pieces of Napa Cabbage too.

Add all to large bowl with 3 green onions, or half a red onion, or whatever type of onion floats your boat. Throw in sauted noodle mixture and drizzle dressing over top. Toss.

Now, if you must, get out your chopsticks and dig in. Or a fork. That works too. Just make sure you hide it. Because once they find it, they'll love it too.


Holly said...

There must be something wrong with me; it seems like all the cool people use grapeseed oil. I'll have to try it so I can say I've arrived.

t h a i t r a i t said...

Napa and bok husband swiped the last of a spicy Asian slaw that I made the other day, and I almost shed a tear because it was all gone.
Time to make more! Love the white square bowl.
Oh, and always chopsticks.

Amy said...

Love the title, you're so clever!!

the schirano triplets said...

oh yum!

Faith Hope Love Mama said...

This looks scrumptious!! I can't wait to try it and add it to my recipe collection!

Andi said...

I make almost the exact same salad except I use broccoli slaw. I'll have to try bok choy.

Anonymous said...

...and then sit out on your deck with a glass of OJ and eat it? Sounds like a plan to me.

Anonymous said...

Oh Yum! Keep those recipes acomin!! Looks and sounds wonderful!!

Angela said...

I don't think I've ever actually had Bok Choy - but it really sounds delicious- I'm going to try it when we get home. Yum!

Amanda said...

So, I made the Bok Choy tonight! It was absolutely delicious! I think my husband was hesitant at first...His response when I told him I was making "Bok Choy" was, "I fed that stuff to my iguana." Ew. Turns out, he LOVED it! Thanks for the recipe!