Hello everyone! Jess here. I’m not even sure where to start, except to say please don’t judge me as my kids have eaten practically nothing but strawberries over the past 24 hours. We have just over 1 of our 5 quarts left. I managed to put aside a few for a massaged kale salad with maple soaked rhubarb slices, and slivered almonds.
Rhubarb is great sliced very thinly in a salad, and can be soaked in something sweet (such as maple or honey) to curb the tartness if you so desire.
Those new to the kale world should know that if you massage your kale the leaves become less cabbagey and more lettucey (a good 10 minute massage is the best, but in reality who has time? I take out the day’s frustrations on the leaves for a good sixty seconds and call it a day). I made a vinaigrette out of a bit of olive oil, lemon juice, a pinch of sugar and some white wine vinegar. Goat cheese would have been killer on this, had I time to go get some, but no, not this week.
Ok so there’s vinaigrette on this salad, but that didn’t stop me from a bonus drizzle of balsamic glaze .
I’m a bit embarrassed that this is the week many of you are viewing the blog for the first time, because it’s also the week before the Strawberries ‘N Arts Festival. This is an event which I currently chair and consequently, this is the one week out of the year when I’m crazier than my usual crazy. My other half is away on business, (thankfully now on the way home) and I’m prepping festival stuff while watching the kids (hence, the strawberries for breakfast, lunch, and dinner… We’ll get through this!)
Given all the hub bub, tonight’s recipe is down and dirty, so please excuse the brevity, lack of detail, and my punchiness this evening. Perhaps I should just end with the aforementioned salad but no, no let’s do this!
I figured I’d write on the bok choy as it’s forgiving! A quick sauté in the pan and you’re good to go. Raw in a salad works too, especially with the farm fresh leaves. Here’s what happened here after the boys went to sleep and I was ready for din din…
Ingredients:
- 1 splash of chicken stock maybe a teaspoon plus some on-hand (veggie broth works too)
- 1 bunch bok choy (or pak choi, same thing)
- 1 mined garlic clove
- 1 small piece of fresh ginger (or keep a big piece in the freezer and grate off what you need when you need it)
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar (preferably dark brown)
- 1 teaspoon of sesame oil
- 1 tbsp canola oil (or the high heat oil)
- 1 egg (optional)
I separated and washed the leaves of my bok choy, followed by a cold water soak and extra wash.
I sautéd my garlic and ginger in a splash of oil for about 1 minute before adding the stock. When the stock was thawed and warm, I removed all but about a teaspoon of the stock and enjoyed sipping it as I cooked (just a bit of stock would have been ok for this recipe, but I had a whole cup to thaw as I usually freeze my stock in 1 cup portions.)
Next I added the brown sugar, soy sauce and sesame oil to the pan, tossing the bok choy stems in first, and adding the leaves a minute later. You’ll notice I threw a handful of Fat Moon Shiitake mushrooms in too. I tossed things around until tender before removing with a slotted spoon.
The remaining sauce simmered until it reduced into a syrupy consistency. Here you can see the sauce beginning to coat the spoon, and as it cooled it became thicker.
I tossed a drizzly and sunny side up egg on top of the drizzled choy, it was quite flavorful and satisfying!
I’m realizing I’ve shared something relatively similar to this recipe before. See? Apparently bok choy and shiitakes in an Asian inspired sauce is my veggie of choice when the crazy busies are kicking in. Some of the ingredients in this recipe are different but the premise is the same. I’d like to think that’s because it’s a tasty premise. Hope you like it too. Thanks for reading, and if you’re new to the blog, welcome!