Ginger Bokchoy
Hi all. If you've been reading my tweets lately you would know that I have recently taken to cooking ALL. THE. TIME. as a form of therapy and relaxation. So here now is one recipe I came up with that I absolutely love! Hard to tell from the picture but this ginger bokchoy is great as a side dish or as a main meal on one of those nights when you crave something delicious and meat-free but don't want to spend time with the oven or with making a time-consuming meal.
Ingredients
2 handfuls shiitake mushrooms *I love my shiitakes so I sometimes put more - washed and sliced lengthwise into thick slivers about half an inch or so wide
1 avocado - sliced
3 bunches baby bokchoy - rough chopped in large chunks
2 tablespoons ginger - chopped
1 small shallot - chopped
Salt and Pepper (as desired)
1/3 cup olive oil
For the sauce:
1/4 teaspoon salt
2 tablespoons peanut butter (unsalted or if salted adjust salt above)
3 tablespoons white wine vinegar
Directions
1. Heat up a saucepan with the oil on medium high heat. Add shallots and ginger and allow to cook until all have opened up and released their scents. Kitchen should smell amazing at this point, by the way.
2. Add mushrooms. Cook until brown around the edges or about 8-10 minutes.
3. Add bokchoy and cook another 3 minutes.
4. While bokchoy is cooking, combine ingredients for peanut sauce (save a little peanut sauce for a drizzle.) At last minute, add sauce to pan and stir until combined.
5. Plate with avocado slices surrounding bokchoy and mushrooms and drizzle with extra sauce.
ENJOY!
As always,
Organic Eats
"Why sometimes I've believed as many as six impossible things before breakfast." -Alice in Wonderland
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