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.
YES, it had SO MUCH FLAVOR!
A WRITING PROMPT FOR YOU: Write about dinosaurs.
MA
Dan Antion
February 8, 2017 at 8:10amI 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!
Marian Allen
February 8, 2017 at 8:44amBONUS POINTS! I love getting bonus points! And I like saying bok choi, too. 😀
Joey
February 8, 2017 at 9:36amSounds good! 🙂
A.C.Flory
February 8, 2017 at 5:18pmWe 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. 🙂
Marian Allen
February 8, 2017 at 5:26pmOh, my, that does sound good!
Gail M Baugniet
February 8, 2017 at 11:36pmWell, 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.
Marian Allen
February 9, 2017 at 10:03amSimple 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.