Does Bok Choi Have Any Taste? #vegan

Charlie said no. But the grocery had what the produce manager called “Jurassic Park” bok choi, and I love the stuff, so I got enough to feed a triceratops.

And I made this.

Bok Choi With Pasta and Flavor

  • olive oil
  • sesame oil
  • chopped onions
  • minced garlic clove
  • grated fresh ginger
  • sliced mushrooms
  • bok choi stems, cut into cubes
  • bok choi leaves, chopped
  • soy sauce
  • Pad Thai sauce
  • chopped cashews
  • angel hair pasta, cooked

Looks like a hella lot of ingredients for one of my recipes, but I had been challenged, right?

Heat olive and sesame oil in a skillet. Add onions, garlic, mushrooms, ginger, and bok choi stems. Cook on medium until onions and bok choi are tender. Add a splash of soy sauce. Add bok choi leaves and cook until leaves are wilted.

Make a nest out of the pasta. Into the center, spoon the bok choi stuff. Pour Pad Thai sauce over the bok choi. Sprinkle with chopped cashews.


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I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Does Bok Choi Have Any Taste? #vegan

  1. Dan Antion

    February 8, 2017 at 8:10am

    I love bok choi. I also love saying “bok choi” – bok choi, bok choi, bok choi, bok choi. see. Boy.spell check does not like bok choi. It wants to make it “Bonk Choir” – I don’t think I’d like that.

    I also like recipes that refer to the stuff you already prepared as “the bok choi stuff” so you get bonus points today!

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      February 8, 2017 at 8:44am

      BONUS POINTS! I love getting bonus points! And I like saying bok choi, too. πŸ˜€

      Permalink  ⋅ Reply
  2. A.C.Flory

    February 8, 2017 at 5:18pm

    We love Bok Choy and all the asian vegetables. My favourite go-to is so simple it’s ridiculous. Just wilt the stems in a large, heavy frying pan with 1-2 tablespoons of butter. Grind fresh black pepper over. When the stems are tender, add the chopped leaves, toss and turn the heat off. By the time I’m ready to serve [as a side dish to any meat]the leaves have wilted just enough. Add a squeeze of lemon and little salt and it’s delicious. If I’m feeling more energetic I add some fresh, crushed garlic to the butter at the start of cooking. πŸ™‚

    Permalink  ⋅ Reply
  3. Gail M Baugniet

    February 8, 2017 at 11:36pm

    Well, there now, I’ve learned something new today. Since moving to Hawaii in 1992, I have never ventured to try Bok Choi (go figure!) Your recipe makes it sound delicious and I might finally give it a try.

    Thanks, Marian.

    A.C.’s simple recipe may be more my speed in the kitchen so I’ll experiment with both.

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      February 9, 2017 at 10:03am

      Simple is more my speed, too, in general. Check out my Alligator Sandwiches page under Recipes. I don’t really make Alligator Sandwiches; I just call the recipes there Alligator Sandwiches because they’re snappy.

      Permalink  ⋅ Reply

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