Pasta with Bok Choy and Mushrooms
I think, I should change my name to Chaya Bok Choy or Chaya Spinach. I buy both, each time I shop in the grocery store. They have joined the ranks of onions, bell pepper and romaine.
Both fit into all kinds of dishes, both hot and cold. I throw them into salads, into side dishes, with meat, poultry and fish. No, I have not used them in desserts.
Friday is "Cook for Shabbos" day and the food should be special. In the past years, I made roasted chicken, kugels, gefilte fish and salads plus of course, challah and dessert. Oops, can't forget soup.
This week, I made the pasta below, a cabbage and mushroom dish, salmon with spinach and mushrooms, lemon chicken, beef tomato soup, butternut squash, pistachio muffins, pound cake, and challah (which should be listed first).
Pasta with Bok Choy and Mushrooms Adapted from Epicurious
8 ounces gluten-free spaghetti
1 tablespoon olive or canola oil
1 large shallot, sliced
1 piece (about 1 inch) ginger, peeled and finely chopped
1 baby bok choy, leaves and stems separated, roughly chopped
1 orange bell pepper, sliced
3/4 cup low-sodium vegetable stock
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon garlic flavored rice vinegar
1/2 cup chopped unsalted roasted peanuts
1/4 teaspoon red pepper flakes
Cook pasta as directed on package until just tender. Drain and rinse pasta with cool water.
In a large nonstick skillet, heat oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute.
Add bok choy stems and bell pepper . Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes.
Transfer contents of skillet to a plate.
To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes.
Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.