Bok Choy and Noodle Stir-Fry --- Donna Hay

This is another Donna Hay recipe from My Sweet and Savory.  I was going through a bok choy stage, putting it into one dish after another.  That period came to an end but I still like bok choy and should use it more often.

 .  This should have been a no brainer since I made a similar recipe, not too long ago.  I was captivated by using bok choy in a stir fry.  In that one, the bok choy was sliced into small pieces.  Here, we used it quartered.  I was correct, making this went smoothly and I was able to enjoy my dinner, without a hitch.
It was the before I got bok choy into my kitchen that was interesting.  Both my hubby and my daughter called from the grocery, last Friday, asking me if I wanted anything.  I told hubby about the bok choy.   Shortly after, he returned the call to tell me, the store had no bok choy and should he go searching other stores.  No problem, I figured, I would ask my daughter to pick it up.  She gladly agreed and all was well again until she called to tell me, the store she was in, also did not have any bok choy.

 Yesterday, I went to a third store, figuring someone had to have bok choy.  I never had trouble, getting it before.  You guessed - no bok choy.  Today, I went to the best of the stores in terms of variety and of course they had both baby bok choy and regular bok choy.  The question haunts as to why, I didn't go there first.

 This is one that I was glad, there was a picture to see before making it.  I could not envision it with the larger pieces of bok choy.  

 I must share how excited, I am about selecting this recipe, for all of us.  I like bok choy and I adore Donna Hay's recipes and I felt confident that this would be good.  We liked it and it was a success.  I only hope that my fellow cooks also enjoyed it.

 This did not take long to make.  The noodles, I got, cooked in 5 minutes and the vegetables did not take much longer.  This recipe can be found in Off the Shelf by Donna Hay on page 62.

Ingredients:

2 cups cooked rice spaghetti
1 tablespoons olive oil
1 onion
a few mushrooms, chunked
1/2 Bunch of baby  bok choy
soy sauce

Method:

Heat oil in large skillet. 

 Add onions and cook until translucent. 

Add mushrooms and cook for 3 minutes.

Add bok choy.  Saute for 2 minutes.
Saute until  heated through and the bok choy is slightly wilted. Serve with soy sauce.

Comments

  1. AnonymousJuly 21, 2014 at 8:41 PM

    Love bok choy. This looks like a great recipe!

    ReplyDelete
  2. TeaLadyJuly 21, 2014 at 9:49 PM

    I remember this one, too. It was sooo good.

    ReplyDelete
  3. CatherineJuly 21, 2014 at 9:58 PM

    Sounds healthy and very good too. Blessings, Catherine

    ReplyDelete
  4. JenJuly 23, 2014 at 5:27 PM

    I love bok choy and Asian flavors in general. Thanks for sharing!

    ReplyDelete
  5. UnknownJuly 25, 2014 at 4:06 PM

    That looks terrific. I love bok choy but I really don't have it that often. This recipe may change that! Yum. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

    ReplyDelete
  6. Michelle BJuly 26, 2014 at 7:34 PM

    I've never had bok choy. Can you believe?! This looks really good, Chaya!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more