Wednesday, March 25, 2015

Bok Choy Salad

This recipe was shared with me in March 2015 by the folks who own Sower N Seed in Minocqua, WI. It is delicious. I love the crispy topping. I served this with thin pork chops that I cooked on the grill with a little BBQ sauce, yum!

Bok Choy Salad

1/2 cup butter, coconut oil or combo
1 Tablespoon sugar
2 pkg Ramen Noodles (don't use seasoning packet) (cook the Ramen Nooodles 1st. This may be obvious to everyone, but I had never prepared them before trying this recipe, silly girl.)
1/3 cup sesame seeds
2/3 cup sliced almonds

Saute together in fry pan til almonds and noodles are nicely brown.  This is the crispy topping

Chop 2 heads Bok Choy (I wasn't sure how much of the Bok Choy green part to use)
Thin slice 5 green onions (may substitute other onions - red are pretty)

Toss together for your greens base

3/4 cup olive oil (may use other salad oil)
1/4 cup red wine vinegar
2 Tablespoons to 1/2 cup sugar depending on how sweet you like it.  A reduced amount of maple syrup is good too or combo of sugar and stevia
2 Tablespoons soy sauce
Whisk together for dressing

(Note: I only used a little of this to dress the greens.)

Best Bok Choy


  • 2 tablespoons grapeseed oil
  • 1 medium red onion, thinly sliced
  • red bell pepper, julienned
  • 1 1/2 cups green beans, ends trimmed, cut into 2 to 3-inch pieces
  • 2 cups cremini mushrooms, wiped clean, halved and sliced
  • 3 baby bok choy, sliced into 1/2-inch pieces
  • cloves garlic, thinly sliced
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • Freshly cracked black pepper


In a wok or large saute pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.
Add the bok choy, garlic, soy sauce, and fish sauce and saute until 

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