Jenessa Duvalbok choy, recipe, salad, healthy, easy, asian recipeComment

BOK CHOY

Jenessa Duvalbok choy, recipe, salad, healthy, easy, asian recipeComment
BOK CHOY

This week we’re headed to our local asian grocery store! MY FAVORITE PLACE. So wander around, buy something that you have no idea what it is. THAT’S THE FUN OF IT.

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BOK CHOY SALAD

THIS IS THE FRESHNESS YOU NEED

Bok Choy Salad with Marinated Mushrooms

Recipe 2 servings

  • 6 bunches bok choy

  • 3 cups mushrooms (any kind)

  • 1 small knob ginger

  • 1 tablespoon miso

  • 2 tablespoons sesame seeds

  • 1 lime (zest and juice)

  • 1 clove garlic

  • 2 tablespoons sesame oil

  • Cilantro for garnish

  • 2 radishes for garnish


Make mushroom marinade. Grate garlic in to a small bowl then add 1 tablespoon sesame oil. Add mushrooms and let that shit sit while you make the rest. 

Then make the dressing. In a small bowl whisk to combine miso, lime juice and zest, grated ginger, sesame seeds and sesame oil. 

Heat up a pan for the mushrooms on high heat. Sear mushrooms for 30 seconds each side. Just enough to get some pretty little grill marks and warm the ‘shrooms. 

Cut bok choy in half or cut bottom inch off to separate individual leaves (easier to eat that way). Place in serving dish then top with dressing and mushrooms. Add garnish!

NOW EAT THAT FRESH ASS NOT BORING SALAD!!


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BOK CHOY NOODS

A SIMPLE ASS BREAKFAST LUNCH OR DIN DIN

Seared Bok Choy with Coconut Noodles

Recipe 2 servings

  • 2 portions noodles (I used thick ramen)

  • 3 tablespoons chili oil

  • 3 bunches bok choy

  • 2 cups coconut milk

  • 2 eggs soft boiled

  • 1 tablespoon sesame seeds

  • 1 tablespoon salt


Heat two pots of water on stove, one salted for noodles. Then heat a cast iron pan or grill pan on high for the bok choy. (sorry, didn’t realize this simple ass recipe used a million pans, YOU’LL BE FINE)

Once water is boiling place noodles in salted water and eggs in the other pot. I did a soft boil egg (7 mins). Then place eggs in an ice bath. When your noodles are nearly done, save 1/3 cup of the pasta water then strain. Pour coconut milk and chili oil in to the pasta pan with the leftover water on medium heat. Add noodles back in to finish cooking. 

Coat bok choy with sesame oil then place cut side down in to cast iron pan. Sear just enough to get grill marks. 

Place noodles and sauce in serving dish, add bok choy and egg (don’t forget to season your egg!!) Garnish with sesame seeds!