Baby Bok Choy with Ginger & Garlic

Sides | January 12, 2016 | By

This is beyond easy to prepare, and super quick! Baby bok choy is a crispy, colorful accompaniment to most Asian entrees. It’s also ranked one of the world’s healthiest foods with 70 antioxidants, and it’s loaded with Vitamin A. Not only that, but it tastes really good! Go for it! You’ll feel healthy just reading this recipe!

Baby Bok Choy with Ginger & Garlic
 
Author:
Serves: 4
Ingredients
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon dark brown sugar
  • 1 ½ teaspoons corn starch
  • 1 tablespoon water
  • 2 tablespoons canola oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 teaspoon red pepper flakes
  • 2 pounds baby bok choy, sliced in half lengthwise
  • 3 scallions, chopped
  • 1 teaspoon toasted sesame seeds
Instructions
  1. Combine soy sauce, brown sugar, corn starch, and water in a bowl. Stir well and set aside. Heat oil in a wok on medium high. Add garlic, ginger, and red pepper flakes. Cook until fragrant, about 1 minute. Add bok choy and stir fry until tender, about 4 minutes. Stir in the soy sauce mixture and cook another 1 minute. Toss in scallions and sesame seeds.
Notes
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.

Lentil Quinoa Bowl

Earlier this year, Panera Bread introduced a few noodle bowls, this being one of them. To my dismay, they don’t give out their recipes so I recreated it myself! It’s really delish and comforting. The broth is easy to make and you can add a protein, like egg or chicken. I like a little heat in my soup so one Thai chili pepper is all you’ll need. Trust me, you won’t be able to tell if it’s take-out from Panera or home made!

Lentil Quinoa Bowl
 
Author:
Serves: 4
Ingredients
  • 3 cups water
  • 5 dried shiitake mushrooms
  • 5 sun dried tomatoes
  • 3 cloves garlic, crushed
  • 2 tablespoons miso paste, more to taste
  • 3 tablespoons soy sauce, more to taste
  • 1 Thai chili pepper, seeded and sliced
  • Juice of ½ a lemon
  • Handful chopped cilantro
  • 2 tomatoes, diced
  • ¼ cup cooked quinoa
  • ¼ cup cooked French green lentils
  • 1 cup chopped frozen kale
  • Fresh, torn baby spinach leaves
  • One cooked egg, sliced
  • One slice of lemon
Instructions
For the Broth
  1. In a heavy stock pot, combine together water mushrooms, sun dried tomatoes, garlic, miso paste, soy sauce, chili pepper and lemon juice. Bring to a boil and let simmer for 20 minutes. Strain, reserving liquid. Put broth back into pot and keep warm. Add cilantro.
  2. Meanwhile, cook the quinoa and lentils separately according to package directions. Combined once cooked and set aside to cool. Add kale to broth and cook 3 minutes. Take pot off heat.
To Assemble
  1. In a large soup bowl, place ¼ cup quinoa/lentil mixture at bottom of bowl and top with torn spinach. Ladle broth on top. Garnish dish with egg slices and slice of lemon.
Notes
French green lentils are firmer than regular lentils and maintain a nice green color. I have found them available at Whole Foods and Fresh Market.

Adapted from: Panera Bread

Soba Noodle Salad

I am definitely not a vegetarian, but this colorful noodle dish fulfills my craving for a healthy, filling salad! Buckwheat (soba) noodles can be found in most grocery stores in the Asian section. All you have to do is add the dressing and veggies. This salad has just the right amount of heat. Served cold or at room temperature, it’s perfect as a side dish also. Craving a little protein? Add in shrimp, chicken, or tofu and you’ve got one amazing meal!

Soba Noodle Salad
 
Author:
Serves: 4
Ingredients
  • 8 ounces of soba noodles
  • 1 tablespoons sesame oil
  • ¼ cup reduced sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey or agave nectar
  • Lime juice from ½ lime
  • 2 large garlic cloves, minced
  • 1 tablespoon red pepper flakes
  • ½ yellow pepper, seeded and chopped
  • ½ red pepper, seeded and chopped
  • 1 large jalapeno pepper, seeded and chopped
  • 3 green scallions, thinly sliced
  • Fresh chopped cilantro
  • 1 tablespoon toasted sesame seeds
Instructions
  1. Cook soba noodles according to package directions. Drain well and let cool. Place noodles in a large bowl. In a small bowl whisk together sesame oil, soy sauce, fish sauce, ginger, peanut butter, rice wine vinegar, honey, lime juice, minced garlic, and red pepper flakes. Pour sauce over noodles and toss well to coat. Toss in peppers, scallions, cilantro and sesame seeds. Serve as a cold salad.
Notes
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.