For New Year’s Eve, we got together with some friends and had Raclette and homemade Feuerzangenbowle. This was delicious, but my digestion was still mad at me due to the 12-hour flight home from Singapore I’d subjected it to the day before. We needed something a little less indulgent, but it still needed to taste good. Cliff was craving bok choy, but neither of us wanted meat, so this was our vegan version of our other bok choy adventure. It was exquisite and didn’t even taste virtuous.
2 T sesame oil
2 bunches green onions, white and light greens sliced
3 cloves garlic, minced
2 in/5 cm ginger, minced
6 heads baby bok choy, cleaned and chopped
pinch salt
1/2 t ground white pepper
1 T hoisin sauce
1/4 c Shao Xing wine
1 T dark soy sauce
2 T light soy sauce
juice of two limes
steamed brown rice
Heat 1 T oil in wok or large skillet over medium high heat. Add onions, garlic and ginger and stir frequently until starting to get tender, about 2-3 minutes. Add rest of oil and bok choy, stirring to coat with oil (bok choy will shrink down quickly). Add salt & pepper. Whisk hoisin, wine, soy sauces and lime juice together and add to wok, stirring frequently. Keep stirring until liquids are distributed and about half-reduced and bok choy is tender-crisp. Serve immediately over brown rice.
How appropriate. I just had my first physical in about three years, and…
The judgment was that I’m healthy, but a touch high on cholesterol, etc, and with a tiny bit of artery hardening. It’s time for the world of less cheesecake and ice cream, and more veggies.
Hence: I’m off to the market this morning, and intend to bring home some bok choy. This looks pretty good!
Hi shoreacres,
I hope you like it. We were surprised just how pleased we were with the results. And the brown rice actually tasted better with it than white. I know that’s not the case for everything, but it works here.