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.
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.