RE: Bok Choy missing recipe
Posted Friday, January 29, 2010 at 3:44 PM
And here is Marilu Henner's recipe that features bok choy:
This is a very flexible recipe—the kind that uses up the veggies in your refrigerator. If you don’t have the exact vegetables that are listed here, don’t be afraid to substitute with the things you have.
Makes 4 servings
1 pound long, skinny noodles (whole-wheat spaghetti, vermicelli, soba, udon)
2 tablespoons vegetable oil, plus some for drizzling
1 large onion, thinly sliced
2 large cloves garlic, chopped
1 cup shredded carrots
10 shiitake (or any) mushrooms, stemmed and thinly sliced
1 large zucchini (or yellow summer squash) or 2 small, cut into half moons and sliced 1/2-inch thick
1 large bok choy (with lots of green), cored and chopped*
6 cups vegetable stock
1 cup fresh bean sprouts, optional
1/4 cup toasted sesame seeds
1/2 Tablespoon ground coriander
1/2 Tablespoon chili powder
Cayenne pepper, a pinch
Tamari (dark soy sauce)
Cook the noodles in boiling salted water as directed on the package. Drain and toss with a little bit of vegetable oil.
While the water is coming up to a boil to cook the spaghetti, heat a large soup pot on medium-high heat and add 2 tablespoons of olive oil. Add the onion, garlic, and shredded carrots and cook until the onions start to get tender, about 4-5 minutes. Add the mushrooms, zucchini and bok choy (or cabbage and spinach) and cook for another 2-3 minutes. Add stock, bring to a boil then simmer for 5 minutes. Add the bean sprouts the last minute.
In a small bowl, combine the toasted sesame seeds, ground coriander, chili powder and cayenne pepper and reserve for garnishing the soup.
To serve, place some of the spaghetti in a soup bowl and season it with a couple of splashes of tamari. Ladle the veggies and soup over the noodles. Sprinkle the sesame mixture on top and serve.
*If you can’t get bok choy, try 1/2 a small head of cabbage, chopped, plus 2 cups baby spinach, chopped. Or even chopped broccoli (peel and chop the stalks, too).