Bok choy may be
very new to you. Bok choy is unique in
that it is a non-heading cabbage. Both the white stem and the green leaves may
be consumed raw or cooked. Below is a
suggestion for the bok choy received in your CSA baskets.
Ingredients:
2 tablespoons olive oil
1 small onion, diced
½ teaspoon fresh grated ginger
2 garlic cloves, minced
Salt/pepper to taste
1 cup quinoa
¼ cup white wine
1 ½ cups vegetable broth
2 cups bok choy, chopped
8 oz. mushrooms, sliced
soy sauce
½ Red pepper
Preparation:
Using a large saucepan on medium high heat, add 1 tablespoon of oil. Add the onions, ginger and 1 clove of minced garlic and sauté until the onions begin to get soft and tender.
Season with salt and pepper and add in the quinoa. Stir for a minute and add in the wine and broth. Bring to a boil and then turn the heat to low, cover the pan and simmer for about 12-15 minutes (until the liquid is absorbed).
While the quinoa is cooking, using a medium pan set on medium heat add the remaining 1 tablespoon of oil and the remaining garlic. Add the bok choy, red peppers and mushrooms and sauté for about 3 to 4 minutes.
Remove from the heat and mix the vegetables into the cooked quinoa. Season with soy sauce.
Adapted from: hipfoodiemom.com
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