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Posts Tagged ‘Bok Choy’

Cooked Salad

Oof. That’s how good tonight’s dinner was, folks.

The challenge: use up baby bok choy, spring onions, shitake mushrooms, and eggs. The recipe:

Cooked Salad (serves one)

1) Heat up a glug of sesame oil (use more or less as your diet dictates – I’d say I used about a tablespoon). Sauté 2 small cloves of garlic and one small, chopped spring onion until until just softened.

2) Add 1 cup of chopped shitake mushrooms and cook until softened.

3) Add about 2 tsp. of soy sauce, 1-2 tbps. sake (you could also use rice wine), and 1-2 tsp. of sambal oelek (garlic chili paste, made by the Sriracha people). Sauté everything together for about 1 minute.

4) Add about 1.5 cups of chopped baby bok choy and sauté until just wilted.

5) Transfer the bok choy/mushroom dish to a serving plate. Fry one egg and place on top of the veggie mix.

6) Enjoy!

The half-finished dish:

001

and the whole shebang:

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I really enjoyed the farm-fresh eggs that I scrambled the other day, but this was UNREAL. It was like the yolk was on steroids, which is funny because it’s precisely the lack of steroids that makes it taste extra yolk-y and rich and decadent. I think I’m going to be having lots of over-medium eggs for meals in the next few days. Huzzah real food!

Happy weekend, blogworld! Does anyone have exciting plans? I spent the day swimming and enjoying the giant, fluffy summer clouds while I backstroked. I’d say that’s a pretty good start to a relaxing few days.

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We made a heroic effort to finish off our peas, bok choy, and kale with tonight’s dinner.

bok choy and beautiful purple kale

bok choy and beautiful purple kale

sesame oil, sambal oelek (chili paste), garlic, bok choy stems, and peas, getting along famously

sesame oil, sambal oelek (chili paste), garlic, bok choy stems, and peas, getting along famously

T stopped by our closest Asian market since we were out of sesame oil, and he also picked up some beef to add to the mix. We marinated it in a little soy sauce first and then sauteed it up.

all together now!

all together now!

I went pretty light on the beef since we just had red meat last night. I like to keep the red meat consumption to a minimum, especially when it isn’t grass-fed.

We also polished off our final vegan baked donut. I find it very satisfying to use up food stores – it gives me an odd sense of accomplishment.

Almost time to polish off all that Paris has to offer….whee!!!

Question of the day: Any tips for dealing with jet lag? This is a short trip, so we won’t have much time to adjust to the time change. We’ll need all the help we can get!

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