I suppose I'm fortunate (or just unusual), in that I don't really have food cravings. I have food preferences all the time, of the "hmmm, spaghetti would be lovely for supper tonight" sort of nature, but very rarely do I find myself craving something - with one exception.
Sometimes, I crave bok choy.
I know, you're likely muttering to yourself, "who on earth craves a member of the cabbage family?"
Perhaps it's inexplicable, but there's just something subtly glorious about the delicately crisp, silvery-white stalks and the faintly tangy, deep sea green leaves - a bit stronger flavored than spinach, a bit milder than kale - that sends me rushing off to the grocery store with an enthusiasm that aught to lend question to my sanity.
(The cats don't seem too concerned, though.)
I like to think I'm not alone, though... :-) Do tell me - what are your most unusual food preferences, cravings, and longings?
In the meantime, you'll find me stir-frying bok choy...
(Which, by the way, provides us with 74 mg of calcium, 31.5 mg of Vitamin C, and 3128 IU of Vitamin E in only 1 humble, 9-calorie cup of shredded bok choy...)
Stir-Fried Bok Choy in Ginger Broth
1/4 cup soy sauce 2 T red wine 1 rounded tsp date sugar 1 tsp olive oil 1/4 tsp ginger 1 cup vegetable broth 1/4 cup oyster sauce * (substitute 2 T additional soy sauce for a veg/vegan dish) * 1 rounded tsp potato starch 2 T olive oil 3 cloves garlic, minced 1 large head bok choy, coarsely sliced 1 1/2 cups enokitake mushrooms
~ In a small saucepan, whisk together the 1/4 cup soy sauce, red wine, date sugar, 1 tsp olive oil, ginger, and broth. ~ In a small bowl, whisk the oyster sauce or 2 T additional soy sauce with the potato starch, and set aside. ~ Bring the soy sauce mixture to a boil. ~ Stir in the oyster sauce (or additional soy sauce) with potato starch, return to a boil, and cook until just slightly thickened, stirring constantly. Turn off the heat, and leave the sauce on the burner to keep warm. ~ Heat a wok over large heat, and swirl in the 2 T olive oil. Add the garlic and bok choy, and stir fry until bok choy stems soften to crisp-tenderness (if the bok choy starts sticking to the pan, reduce the heat to medium low, cover the bok choy, and let it steam a bit). ~ Stir in the mushrooms and the soy sauce mixture, and cook until heated through. ~ Serve warm...