Bok Choy, I was scared to work with
you. You seemed so foreign; I did not know what I was getting into. But as it
turns out, you’re a pretty easy fella, you cook in minutes, can be sautéed,
steamed or even boiled in this delicious Thai curry sauce.
Here’s a recipe I tried last night,
which proved a great success and it will be a staple at our home. Sweet and
spicy, just what you need to spice up a Wednesday night… I borrowed it from
All Recipes but modified it a little bit by adding carrots and jalapenos,
because, well, I just like a little bit of spice! Here’s the ingredients that I
have used:
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
2 carrots, sliced
2 bunches green onions
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
2 carrots, sliced
2 bunches green onions
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste
I used a cast iron pot, since it keeps the heat in so
nicely. I mixed the coconut milk, 3 tablespoons soy sauce, brown sugar,
curry powder, ginger, and chile paste, brought it to boil and then
simmered for about 7 minutes so that the carrots can soften. I added tomatoes,
green pepper, mushrooms, and finely chopped green onions. Covered, and
cooked 5 minutes, stirring occasionally. Mixed in basil and bok choy. The
basil I used was freeze dried and not fresh, as I couldn’t find any at the
store, but it worked just fine! Then I added the remaining soy sauce and cooked for about 7 more minutes.
And voila!