I love Bok Choy. Especially the smaller, green version, called Shanghai Bok Choy. I love its crunch in a fresh Thai Green Curry. But served with simple fish (e.g. steamed salmon) or chicken (e.g. Soy Chicken) this warm bok choy salad it also pretty great. Dipping spoonfuls of steamed white rice in the dressing is heaven.
RECIPE
Heat in a little pan
2 T of olive oil
Then add
3 t grated ginger
2 grated cloves of garlic
Stirfry for 1 minute. Then add mixture of
2 t sugar
2 t sesameoil
2 T light soysauce
1 T lemonjuice
Steam the boy choy.
Add dressing and sprinkle with
1 T toasted sesame seeds
You can steam whole leaves or chunks. Or just blanche them in boiling water if you’re in a hurry.
Tags: bokchoy
June 13, 2008 at 10:31
Great you blogged about it! I thought you already had… almost made this yesterday, but in the end I was too lazy and plonked on some ready-made Japanese sauce instead ;-)
June 13, 2008 at 14:12
Was heerlijk! Volgende keer met een stuk vis, gister met kipreepjes in cornflakes/sesam gemaakt, ook een prima combinatie.
Complimenten voor de fraaie foto’s, ik ga nog even verder bladeren…
June 13, 2008 at 15:13
Funny thing is that I normally am the laziest person on earth, except in the kitchen. But then again, I’ve got plenty of time to fiddle around.
Was it good anyway, Kattebelletje? Maybe you should tell us then what sauce it was.
June 13, 2008 at 15:14
“Heerlijk”, Yvon, dat hoor ik graag. :)