Bok Choi

[Guest guest]

Thanks to all the suggestions

I tried to shred a couple of the leaves of bok choi in my vegetable shredder

it became all liquid.

 

Still have some left to cook up.

 

 

Gayle

 

 

 

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[Guest guest]

I split in open lengthwise and I braised it in an iron

skillet with garlic, onions, a dash of cayenne and

oilve oil.

Donna

--- Sharon Zakhour <sharon.zakhour wrote:

 

> Either - it's often used in stir fry. My favorite

> way to eat Bok choi

> is to add it raw to my morning smoothie! (You need

> a good blender, but

> it is a very mild green.)

>

> Sharon

>

> glpveg4life wrote:

> > I bought a head of bok choi, do I need to cook it

> or can I shred it and eat

> > it raw in a salad?

> >

>

 

 

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With tangerine trees and marmalade skies

Somebody calls you, you answer quite slowly,

A girl with kaleidoscope eyes.

Source- Lucy in the Sky with Diamonds - The Beatles

 

 

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[Guest guest]

, glpveg4life wrote:

Sorry. I accidently hit send before finishing the Bok Choy Salad

recipe.

 

Bok Choy Salad

 

1/2 cup almonds (I use sliced)

1 large head Bok Choy, chopped

1 cup chopped red cabbage

1 red or yellow bell pepper, chopped

1 pkg. ramen noodles (discard seasoning pkt.)

1 can chopped green chilies (4-oz.)

1 1/2 Tbs. tamari or Braggs

3/4 cup mayonnaise

 

For the dressing:

 

1/4 cup apple cider vinegar

1/4 cup canola oil

1/4 cup tamari or Braggs

1/4 cup brown sugar

 

Combine the ingredients for the dressing in a large bowl and whisk

well.

Break ramen noodles into bite-sized pieces and soak in the dressing

for 20 - 30 minutes.

Toast almonds in a 350 degree oven for 5 - 8 minutes (3 - 5 if using

sliced almonds)

Combine all ingredients in the large bowl, toss and serve

 

Enjoy!

Deb in Idaho