Inspired by the no-fail original:
When I go to Whole Foods, I make a beeline for this stuff. And legitimately get sad when it’s not there. And when I’m home home (i.e. don’t have a WF steps from my front door), like this weekend, I have to take my bok choy-less situation into my own hands.
I love this dish because not only does it taste delicious, light, and perfect for spring, but it’s crazy easy to put together. It takes 20 minutes, tops, but it tastes gourmet, especially with some of the improvisations I made. I love it so much, I made it my Easter dinner with a side of tempeh. Perfection.
Sesame-Ginger Bok Choy with Shiitake Mushrooms
adapted from here
1 large bunch bok choy, chopped into large pieces
2 cups shiitake mushrooms, sliced
1/2 cup shredded carrots
1 clove garlic, minced
squeeze of fresh lemon juice
4 tablespoons fresh squeezed blood orange juice
1 tablespoon tahini
1 tbsp soy sauce
1 tsp ginger powder (or 2 tsp fresh grated ginger)
2 tablespoons toasted sesame seeds
Arrange a steamer basket or colander in a large pot. Add enough water just to reach bottom of basket. Bring to a boil. Add bok choy. Reduce heat to a simmer, cover and steam about 10 minutes or until bok choy is tender (but still firm). Prepare an ice bath by filling a bowl with ice cubes and water; set aside. Place the steamer basket or colander full of bok choy in ice bath, and let cool, before draining well.
In the water used to steam the bok choy, add the mushrooms (and more water, if needed). Bring to a boil and let cook, without stirring, until the mushrooms are tender (about 5 minutes).
In a large bowl, whisk together orange juice, garlic, lemon, tahini, soy sauce, and ginger. Add bok choy, mushrooms, and carrots and toss to coat. Stir in sesame seeds and serve.
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