I recently discovered the wonders of Bok Choy. After always reading about this ingredient in recipes, I finally came across some baby bok choy in costco and decided I just had to try it. I brought them home, scrubbed them clean and roasted them on the grill with a little olive oil and kosher salt – and I was hooked.
Ever since that fateful night, I have been a huge fan and have used bok choy in many various recipes all delicious.
My favorite recipe though is this newly invented Bok Choy salad I made for dinner tonight. Simple & easy to prep with a little Asian twist – how can you go wrong?
If you have not tried Bok Choy – it is a across between crisp romaine hearts –endives and celery (hard to explain the taste) think crisp and slightly bitter.
Enjoy this salad – we did!
Bok Choy Salad
2 Heads of Bok Choy (not baby – can use 6-8 baby), cleaned and chopped roughly
2 tsp. extra virgin olive oil
Kosher salt & Black pepper
2 small cloves fresh minced garlic
1 tsp. ginger powder
1 tsp. dried cilantro
1 large cucumber, diced
2/3 cup shredded carrots
1 avocado, diced
½ cup sliced hearts of palm
For Dressing: (this is a mini version of my Asian fusion dressing)
2 tbsp. light mayo
2 tbsp. spicy mustard
2 tbsp. sweet teriyaki
In frying pan, heat the olive oil and sauté the bok choy for about 2-3 minutes until turns slightly limp but still crispy. Sprinkle salt and pepper generously and then add rest of spices and mix. Place into serving bowl. Add the rest of the vegetables and mix well.
In a small bowl mix all the dressing ingredients together. – drizzle over bok choy salad and mix. Serve with garnish of crushed Chinese chow Mein or toasted cashews.