Sunday, May 20, 2012
Bok Choy #1
I just invented the most awesome recipe from a freshly picked bok choy given to me by my gardening friend, Ed. Ed has planted a lot of Chinese vegetables in his plot for his family to use, and when he gave me my bok choy he pointed out that they often make two different meals out of the same plant: soup from the stems and a stir fry from the leaves. I wasn't in the mood to make soup during these bright days of May, but my brain started thinking....I don't have to make soup, but I could still use two different recipes from the different parts of the plant. Oh-and he said to "toss" the flowers also since they are a delicacy. In a salad? I asked. No, to cook them. Of course, I don't have a wok or any other fancy cooking vessels. I just have a basic, stainless steel pan. I'm not brave enough to toss. After reading a few recipes, I decided to start chopping and make some decisions later. As I chopped, I mulled over what I had read and decided to plunder my supplies and start categorizing some ingredients into two camps: salady & sweet; nutty & meaty (I didn't have any meat, so think "hearty supper dish".) Here's what I came up with for Salady & Sweet:
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