Curried Bok Choy
Well, a couple of weeks ago I mentioned receiving bok choy in our organic veggie box, and having no clue what to do with it. After some internet research, I found out it could be used raw, in a salad, instead of lettuce. I tried that. Hated it. Bok choy has a strong flavor, and while Agus didn’t mind it, I couldn’t even finish my salad and had to give it to him.
So I decided to try it cooked, and really liked it (Agus, on the other hand, wasn’t so happy with the cooked version of it). Since I was concerned about not liking the flavor, I added my favorite spice, curry. Here goes:
3 stalks Bok choy, chopped (keep the stalk separate from the leaves)
1 Yellow onion, chopped
1 fresh Chile pepper, thinly sliced
Fresh ginger, grated
First, I sauteed the onion in olive oil in a large saucepan with the chile pepper. Then I added the bok choy stalks, curry, grated ginger, and soy sauce. I covered the pan, steaming the stalks for a couple of minutes. Next, I added the bok choy leaves and sesame seeds, covering for another couple of minutes. When it was done, I served it alongside chicken breast Agus had grilled.
You can also add some more sesame seed on top if you like.
Remember that regular soy sauce is not gluten- and wheat-free. If you have gluten or wheat intolerance (we’re allergic to wheat, but seem to tolerate regular soy sauce), look for gluten- or wheat-free soy or tamari sauce at the grocery store (or online).
Give bok choy a try, if you aren’t familiar with it. It’s actually a member of the cabbage family, and is is high in vitamin A, vitamin C, beta-carotene, and calcium. It’s apparently really high in beta-carotene, which I would never have guessed. Anyway, I’m not fond of nutrient-based diets but, like all fresh veggies, this is good stuff.