My mom dropped off some baby bok choy yesterday. I’ve never cooked with it before, so I thought I’d make something healthy for dinner.
My husband wants to start the South Beach Diet and I’ve been researching recipes to make for him. I found a yummy-sounding recipe for baked tofu steaks and I thought that would go great alongside some sort of Asian-style bok choy.
And here’s how I prepared the baby bok choy. All liquid measurements are approximate as I eyeball pretty much everything.
6-8 baby bok choys, cut in half lengthwise
1 Tbs vegetable oil
1 tsp hot sesame oil
3 cloves garlic, roughly chopped
2 green onions, sliced
1/2 cup chicken stock
2 Tbs. low-sodium soy sauce
1 Tbs. rice wine vinegar
2 packages of top ramen, spice packets discarded
When there’s about 10 minutes left on the tofu steaks (they take about an hour), bring a medium pot of water to a boil. Meanwhile, heat oils in a large frying pan over medium-high heat. Toss in the garlic and begin to brown it. A couple of minutes later add the green onions. When the garlic is lightly brown, add the chicken stock, soy sauce and vinegar. Then add the bok choy, turn the heat to high, and cover the pan for about 6 minutes.
When the water is boiling, add the two noodle packets and cook for about three minutes, or until al dente. Drain the noodles and add to the bok choy. Add more stock if you want a little more liquid. Toss all of the ingredients together and fry until bok choy is tender, just a couple of more minutes.
Serve with tofu steaks and sprinkle with sesame seeds.