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
Ingredients
- 2 tablespoons grapeseed oil
- 1 medium red onion, thinly sliced
- 1 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
- 3 cloves garlic, thinly sliced
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- Freshly cracked black pepper
Directions
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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