A few months ago I wanted to make a dish including Bok Choy, typically a vegetable I do not buy but it looks fun, and the baby ones are cute. I'm noticing a trend here, I tend to buy and eat foods I deem "cute." Whenever I eat something new I want to know what's good about it and why should I be eating it? Bok Choy is full of anti-oxidants, vitamin C, potassium, and it is a good source of folic acid (for all you pregnant chicks) and fiber.
Finished product. They say you should eat the rainbow in every meal.
Ingredients: 1 6oz. package of Brown Rice Noodles 1/4 cup low sodium Soy Sauce 2 tbsp Rice Vinegar 1 tsp Sugar 1 tsp dark Sesame Seed Oil 1/2 tsp Crushed Red Pepper Flakes Cooking Spray 3 Red Bell Peppers, thinly cut into strips 5 Baby Bok Choys, thinly sliced 3 chopped cloves of Garlic 1 1/2 cups Carrots, shredded 1/2 cup chopped Green Onions 3 Tbsp chopped Cilantro 1/2 cup crushed peanuts *Make extra sauce and saute your protein of choice; chicken, tofu, or shrimp. (recipe adapted from Cookinglight.com)
I have found Annie Chun's to be my favorite brand.
Eat your vegetables!
Directions: Cook brown rice noodles in boiling water for 6-8 minutes and drain. Place noodles in a large bowl. Combine soy sauce, rice vinegar, crushed red pepper, sugar, and sesame seed oil. Whisk ingredients together. In a large nonstick pan, sprayed with cooking spray on medium heat saute red bell peppers and carrots for 3-4 minutes, add bok choy and saute for 1-2 minutes, lastly add garlic. Pour half of the sauce onto the vegetables and saute another 3-4 minutes. Add vegetables to brown rice noodles, pour the rest of the sauce onto the rice and vegetable mixture and mix until coated evenly. Sprinkle with green onions, cilantro, and crushed peanuts.