When I’m not traveling, I love to bring adventure into my life through exotic foods. Luckily, I have a market that sells a variety of locally-grown exotic ingredients. Everything from yucca to lemon grass to bok choy can be found at my local Sunday market.
Rob and I love to try unknown herbs, fruits and vegetables when we have the chance. We’ve tried many new and exciting ingredients like morels (mushrooms), lemon verbena, daikon and Thai basil.
Exotic ingredients can be intimidating at first. If you’re looking to dip your toes into an unfamiliar ingredient, I suggest trying bok choy. Though it looks different than other green veggies, bok choy can be used in a variety of ways like other veggies. The easiest way to cook it is to sauté it up with a onion and garlic.
Onion and garlic are the easy way out. An alternative approach is my Warm Asian Bok Choy and Mushroom Salad. Like onion and garlic, it’s simple. On the other hand, it’s not the same old technique you’ve used for all your other greens. This recipe provides the right balance of simplicity and adventure to a potentially intimidating ingredient.
Add some nutrition to your meal with this effortless Asian salad. Bok choy and mushroom team up with select flavors to create a simple yet flavorful side dish. If you’ve never tried bok choy before, this is an easy recipe to try it out.
Vegan and free of added salt, sugar, oil, gluten, soy, nuts and seeds.
Reasons to love this recipe: Asian-inspired, quick, easy to make
- 1 lb (500 g) of bok choy, chopped into medium pieces
- 1 1/2 cups of brown button mushrooms, cubed
- 1 tbsp of fresh ginger, minced (1 tsp dry)
- 2 tsp sweet paprika
- 2 tbsp stock or water
- 2 tbsp vinegar
Heat a nonstick fry pan (or electric fry pan) to medium heat.
Sauté the bock choy, ginger and paprika with the stock in a fry pan for around 4 minutes. The bok choy should be partially cooked and starting to wilt. Use more stock if the mixture gets dry.
Add the mushrooms and vinegar to the pan. Continue to sauté the mixture until the mushrooms and bok choy are cooked through, around 4 more minutes.