I am a firm believer that our bodies will tell us what they need. Yesterday, mine was screaming for me to eat something green, so I listened.
In the spirit of transparency, it should also be noted that it often screams for chocolate. I usually listen, however, even I need a good detox from sugar every now and then.
So, in the spirit of obedience, I picked up some lovely baby bok choy at the market, brought it home, and in less than 10 minutes had dinner on the table. And you know what? It was perfect.
Come cook with me!
Baby bok choy, ginger, garlic, chili paste.
Trim the ends off of the bok choy, and separate the ribs.
Rinse it well, and set it aside for a few minutes.
Chop up some fresh ginger and garlic. You’re wondering how much? I went with about a 1/2 inch knob of ginger and 2 cloves of garlic, but you should do whatever feels right to you. If it turns out too gingery, just called it “gingered bok choy” and no one will be the wiser.
I was out of sesame oil (I know, collective gasp) so I had to use good ol’ canola.
I should know better by now. I need to think of a better kitchen inventory sysem.
Saute the ginger and garlic in your oil of choice for a minute or two until they become softened and fragrant.
Add a spoonfull of chili sauce/paste/whatever you have, and stir it around in the hot pan for a minute to wake everything up.
Add the bok choy back to the pan, along with about a tablespoon of water to help it steam. Be careful though, it will splatter! This is not the point in time when you want to lean in and inhale deeply, trust me.
Give it all a stir to get the bok choy properly acquainted with the other ingredients.
Cover the whole thing with a lid to allow it to steam for 3-4 minutes, or until it’s tender-crisp.
Sometimes I eat right out of the pan, but this time I decided to use a plate.
I’m classy like that.
I even garnished with some gomashio to make up for my lack of sesame oil.
Spicy baby bok choy? Don’t mind if I do!
Ahh…just what the doctor ordered. I feel healthier just for eating this, and I bet that you will too.
So, what shall we make next?
Please submit any and all suggestions on the “Ask Martha” tab and I will do my best to deliver.
Until next time…