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
Serves: 4
  • 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
  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.
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.

Tofu Pad Thai

Main, Vegetarian | January 5, 2016 | By

I’m a Miami girl, born and bred. Cuban food was, and still is, the predominant cuisine in South Florida. But that’s not to say there weren’t some great Asian eateries. This particular Pad Thai dish has stuck with me for 20-plus years! I can’t seem to forget how incredibly tasty it was at this now-shuttered Thai restaurant in Coral Gables (can’t even remember the name anymore!). To recreate it, I needed to use ingredients to transform it into a lighter Pad Thai. No need to feel guilty with this version! Enjoy!

Tofu Pad Thai
Serves: 6
  • 1 tablespoon sambal oelek (red chili paste)
  • ¼ cup packed brown sugar
  • 2 tablespoons water
  • 1 lime halved
  • 2 tablespoons fish sauce
  • 1 ½ teaspoons grated ginger
  • ½ pound rice noodles (bánh pho)
  • 4 teaspoons canola oil, divided
  • 1 package extra firm tofu, cut into ½ inch cubes
  • 2 large egg whites
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 yellow or red pepper, seeded and chopped
  • 1 large jalapeño, seeded and chopped
  • ¾ cup green onions, chopped
  • 2 cups fresh bean sprouts
  • ½ cup fresh cilantro, chopped and divided
  • ⅓ cup chopped roasted peanuts
  1. Combine first 6 ingredients and set aside. Cook noodles in boiling water for 5 minutes until done. Drain and rinse with cold water and set aside. Whisk together egg whites and egg in a small bowl and set aside.
  2. Heat 2 teaspoons oil in a large non-stick wok over medium heat. Add tofu cubes and cook until lightly browned on all sides. Remove tofu from wok and set aside. Heat 2 more teaspoons of oil and add garlic, yellow pepper, jalapeño pepper and sauté for 1 minute. Add egg mixture and cook for 30 seconds until soft-scrambled. Add green onions, sauce mixture and noodles and cook for 2 minutes. Stir in tofu, bean sprouts, and ¼ cup cilantro and cook until heated through.
  3. Sprinkle with remaining cilantro and chopped peanuts over each plate. Squeeze remaining lime juice on top when serving.
Adapted from: