Рецепт Baby Bok Choy with Sesame Dressing
Dec
4th
If you can’t find Baby Bok Choy, substitute the full-size version. It’s the same species but harvested later. For either variety of bok choy, look for plants that have firm stalks and are free of brown discolorations. The easiest way to clean Baby Bok Choy is to treat it like a bunch of celery. Trim off and discard the end of the bulb and separate the stalks. Wash the stalks in cool water, carefully brushing away any sand or dirt that remains. Wrap in paper towels and store for up to a week in your refrigerator’s crisper drawer or use immediately. Slice the stalks in the same manner as you would slice celery, using the entire stalk including the leaves at the top.
If you are trying to be super healthful with your food selections, consider leaving out the ramen noodles. Also, make half the salad dressing and use it sparingly. The dressing is absolutely delicious and flavorful, so using less will still give you the full experience.
This recipe originally appeared at FoodPolitic.com.
Ingredients
- ½ c. light brown sugar
- ½ c. + 2 T. olive oil, divided
- ¼ c. red wine vinegar
- 2 T. soy sauce
- ¼ c. toasted sesame seeds
- 1 pkg. ramen noodles, crumbled, seasoning packet discarded
- ¼ c. sliced almonds
- 1 bunch baby bok choy, sliced (5 – 6 bulbs)
- 5 scallions, chopped
Instructions
Whisk brown sugar, ½ c. olive oil, soy sauce, red wine vinegar, and sesame seeds together in a small bowl and allow flavors to blend while preparing the rest of the salad.
Heat remaining 2 T. olive oil in a large sauce pan over medium heat until shimmering.
Add ramen noodles and almonds; sauté until toasted, about 15 minutes, stirring frequently to avoid scorching.
In a large bowl, toss baby bok choy and scallions together.
Add crunchy mix and salad dressing to the baby bok choy and scallions and toss until combined.
Serve at room temperature.
Number of servings (yield): 8
About the Author, Meggan
I am a mother and the recipe developer behind Culinary Hill. I was born and raised in Wisconsin, but now I find inspiration every day in my Southern California kitchen.