Our friend Judy aka Judyboo hates just about every vegetable known to man so we were amazed and delighted when she showed up at our party with a bok choy salad. And it was good! She supplied the recipe and I made it as a side with dinner tonight.
Bok Choy Salad
½ cup butter (melt in large pan)
2 Tbls sugar
½ cup sesame seeds
2 - 3oz ramen noodles, uncooked & crushed
(this comes with a soup pack, discard flavoring or save for soups/rice/etc)
3 oz sliced almonds
Add above ingredients to butter, brown over medium heat. Cool in pan.
1 bunch bok choy
4 scallions
Clean, chop & chill in plastic bag.
Dressing
¾ cup oil
¼ cup red wine vinegar
½ cup sugar
2 Tbls soy sauce
Mix all together.
Mix all ingredients just before serving; adding dressing last. Enjoy!!!
Comments: If you're trying to limit your fat intake I think I could have used about half the butter although it wouldn't taste quite as good. I subbed pine nuts for the almonds since we're still avoiding most nuts for Sam although I'm not quite sure why I bothered since he doesn't really eat salads.
Showing posts with label bok choi. Show all posts
Showing posts with label bok choi. Show all posts
Friday, May 30, 2008
Sunday, April 20, 2008
Edible tofu!
I did it! I've been mulling over the various suggestions for making the texture of tofu more enticing and since it took so long, I stuck the tofu in the freezer.
Oh yes, that was one of the first suggestions, wasn't it?
Today I thawed it, wrapped it in a cloth, and placed three five pound weights on top of it to squash out the excess moisture. Yes, I figured more was better!
When I took the weights off about an hour later, the tofu was really dry and firm. I cut it into 1/2" cubes or so and added a marinade made of soy sauce, ginger, oregano, maple syrup, sunflower oil, and chili garlic sauce.
Note for future: cook immediately after marinading the tofu. The moisture from the marinate softened the tofu to a certain extent and I think it sopped up the flavor immediately so it wasn't necessary for it to sit for any length of time.
I stir fried it with the baby bok choi from the share and that was dinner.
Verdict: I liked it as did Ben. Sam ate a hamburger before we ate because he was starving from busy afternoon.
Oh yes, that was one of the first suggestions, wasn't it?
Today I thawed it, wrapped it in a cloth, and placed three five pound weights on top of it to squash out the excess moisture. Yes, I figured more was better!
When I took the weights off about an hour later, the tofu was really dry and firm. I cut it into 1/2" cubes or so and added a marinade made of soy sauce, ginger, oregano, maple syrup, sunflower oil, and chili garlic sauce.
Note for future: cook immediately after marinading the tofu. The moisture from the marinate softened the tofu to a certain extent and I think it sopped up the flavor immediately so it wasn't necessary for it to sit for any length of time.
I stir fried it with the baby bok choi from the share and that was dinner.
Verdict: I liked it as did Ben. Sam ate a hamburger before we ate because he was starving from busy afternoon.
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