We are nearing the official beginning of the winter season and do you know what that means?? GREENS!! This girl loves greens more than anyone you'll find. Guaranteed. I love them all, and don't think I could pick a favorite. Maybe collards? Ooooh, kale. Maybe kale. I'll need to wait a few more weeks for those greens I think, but this week we got bok choy!! I love bok choy for it's leafy tops and cabbage-like flavors. My favorite way to prepare it is so simple too, which is just another reason to love it even more!
1 bunch of bok choy, chopped
1/2 T canola oil (you can use any oil here, really)
1 t soy sauce
1 T hoisin sauce
Saute the bok choy in the oil until it's wilted but still has a bite to it. About 5 minutes. Stir in your sauce and you're done!
With these Asian flavors in the bok choy I thought I'd pair it with some peanut noodles. Another easy recipe!
8 oz spaghetti
2-3 scallions (I didn't have any onions so I subbed in some onion powder. Who runs out of onions?)
2 T sesame or peanut oil
1 t minced ginger root
1/3 cup peanut butter
1/4 c reduced sodium soy sauce
1/4 c hot water
1 T vinegar (I used red wine, but you can use cider, rice, white wine, etc)
1 t sugar
1/4 t red pepper flakes
Cook the pasta to directions and drain. Save some of the water in case you want to thin your sauce. Cook your onions in the oil until tender. Add the ginger and cook for a minute or two. Add the other ingredients and stir until smooth. Here's where you'd add some of the pasta water if you want. Remove from heat and toss with the noodles.
This whole meal took me 15 minutes from start to table. In case you needed another reason to try it. :o)
