Monday nights are not made for marathon dinner sessions. It's all about getting in an out of the kitchen with some nourishment to reward yourself for making it through another Monday.
In this spirit, I threw together a plate of Shanghai Pac Choi (or Bok Choy), Cauliflower Steaks & Quinoa with Basil and Pine Nuts. Mmmmm.....
The Boy Choy recipe was adapted from Greens Glorious Greens! by Johnna Albi & Catherine Walthers and literally takes less than 10 minutes (including prep time).
2 baby Bok Choy
2 t light sesame oil (or canola if you don't have any)
2 t dark sesame oil
2 teaspoons of shoyu (or soy sauce)
1 t rice vinegar
3 T toasted sesame seeds
1. Wash the bok choy & cut the leaves away from the stalks. Chop the stalks into 1/2" pieces.
2. Roll the leaves up together and cut into 1/2" pieces.
3. Heat a large skillet (or wok if you have one) on high. Add the oil & swirl around to coat.
4. Add the stems & leaves, coat with oil & cover. Cook until bright green (4 mins or so) while still nice and crispy.
5. Remove from heat & add sesame seeds.
The Cauliflower Steaks & Quinoa with Basil & Pine Nuts both come from The Kind Diet by Alicia Silverstone. I can't say enough good things about Alicia's book & encourage you to check out her website.
Since tonight's featured entree was Bok Choy, an oft overlooked green in North American diets, I'm interested to know what your YOUR favorite Bok Choy recepies are!
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