My friend, Lynne, was telling me about the food served at a recent gathering. Somewhere in the middle of her list she mentioned ‘warm bok choy salad’. I, actually, didn’t hear anything else after that – my mind became focused on this intriguing-sounding dish. Warm salad? Bok choy? Hmmm.
Like a detective interrogating a prime suspect, I grilled her for details. What was in it? Anything else? How did she make it? My friend was becoming increasingly nervous – possibly fearing I would soon be reading her Miranda Rights. So, I let it go… and googled it.
As one would expect, there were multiple Warm Bok Choy Salad recipes. I read several, and came up with my own version. Feel free to change my recipe to suit yourself.
WARM BOK CHOY SALAD – serves 2
- 12 oz / 340g bok choy
- 3 tsp rice wine vinegar
- 3 tsp soy sauce
- 1 tsp honey
- 3/4 tsp sesame oil
- 1/4 cup carrots, shredded
- 1/4 cup dried cranberries
- 1.5 oz / 43g Feta cheese, crumbled
- 3 oz / 85g Mandarin oranges
- 1 tsp sesame seeds
Slice off and discard bottom of bok choy. Wash stems and chop into bite-sized pieces.
Heat together the vinegar, soy sauce, sesame oil, and honey. (You can use the serving bowl, if it’s microwave-proof.)
Place bok choy in a steamer basket but don’t put basket in the pan yet. Add about 1/2″ (2 cm) to the pan and bring to boil. Then place the steamer basket in pan, cover with a lid, and steam for about 1-2 minutes. (If you place the basket in before the water is boiling, you run the risk of over-steaming.)
Immediately remove basket from pan and empty bok choy into bowl with dressing. Stir in remaining ingredients and serve.