When the rice is nearly done cooking, open the pot and lay
the baby bok choy on top of the rice inside.
We put shredded
baby bok choy on the bottom, topped with rice noodles.
Not exact matches
I've also made this salad with
baby bok choy — you'll need 2 - 3 heads of that depending
on their size.
I served with wok stir fried
baby bok choy with wild mushrooms
on steamed brown rice.
Once the chicken was almost cooked, I squeezed half a lime
on top, then tossed the
baby bok choy in.
2 organic
baby bok choy cleaned and sliced 1 stalk of organic celery sliced thin
on angle 1 organic onion sliced 1 organic carrot julienned 1 tsp lemon grass 1 tsp black sesame seeds 1 tsp sesame seeds 1 tsp Wheat Free Soy Sauce 1 TB Virgin Coconut Oil 2 tsp canola oil
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces
on angle A handful of Snow peas sliced
on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2
baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
I was trying to use up some veggies I had
on hand, so I subbed roasted red peppers for the tomatoes and
baby bok choy for the spinach and it was delicious.
3/4 cup brown rice, cooked based
on package instructions 2 - 3 garlic cloves, finely chopped Small chunk of ginger, peeled and finely chopped 1 small yellow onion, chopped to your preference 1 head of broccoli, stems removed 2 - 3 carrots, sliced 1
baby bok choy, ends cut off and leaves separated 1/4 cup toasted sesame oil 1/4 cup tamari (or soy sauce)
Serve as the base for lettuce wraps or
on top of steamed brown rice with
baby bok choy for a quick dinner.
1/2 to 2/4 pound pork shoulder 1/2 to 3/4 pound boneless, skinless chicken breasts [OR any combination of 2 to 3 pounds of meat] 8 Asian frozen fish balls, thawed 8 sticks surimi 4 to 8 fried tofu cakes (2 - inches square) 2 ears pre-cooked corn
on the cob, cut crosswise into quarters (or 8 ears of canned
baby corn, rinsed) 1 pound
baby bok choy, washed and separated into leaves 1/2 pound enoki mushrooms 4 ounces uncooked mung bean thread noodles (vermicelli)
WHAT I ATE: Breakfast: 1/3 cup muesli, two tbsp yoghurt, 1/3 cup warmed berries and 1/2 tbsp chia seeds Morning snack: Two corn thins with avocado and cracked pepper and apple Lunch: Two hard - boiled eggs and a large salad with
baby spinach, lettuce, carrot and beetroot, dressed with olive oil and lemon juice Afternoon snack: A protein ball or bar Dinner: Skinless chicken breast served
on sweet potato and butternut pumpkin mash, topped with steamed
bok choy and green beans.
Raw greens: I do prep a few greens, like this weeks» steamed
baby bok choy, and some pesto to spread
on the fish I'm going to cook fresh
on Saturday.
Sometimes, she suggests, it's knowing the little tricks that can highlight what's best in a vegetable, and sometimes it's knowing when to leave well enough alone — sprinkle tamari and sesame oil over quickly steamed
baby bok choy, braise cabbage in an inch of water with a knob of butter, roast all the ingredients for Tomato and Vegetable Soup
on one baking sheet to deepen the flavor, or combine raw corn kernels with nectarines or peaches and a squeeze of lime juice for a sensational summer salad.