Quick Braised Bok Choy with Pickled Vegetable Quinoa

June 30, 2011 § Leave a comment

Bok Choy is a Chinese cabbage with a very short life span. It pokes its tangy little leaves out of the ground when the air is still cool, then quickly shoots its slender stem filled with cheery yellow flowers up to the sun. It’s a bit late in the season to be posting this (I’m playing catch-up), but I think it’s worth it, that way when next year rolls around you’ll know just what to do with these cabbages.

Not only does bok choy taste tangy & refreshing, but it boasts approximately 3500 IUs of vitamin A per serving & contains glucosinolates, organic compounds found in various cruciferous vegetables that can prevent cancer. But that being said, bok choy should be cooked when consumed in large quantities.

Braised Bok Choy (serves 4)

4 heads of young bok choy or 2 larger, more mature heads of bok choy, 1 tbsp brown sugar,  1 large clove of garlic, olive oil, salt & water

In a wok or cast iron skillet heat enough olive oil over to fully coat the bottom over medium heat. Chop the heads of bok choy length-wise, into halves (if they’re small) or quarters (if they’re larger). Add the bok choy, the brown sugar, the garlic, salt & a splash of water (no more than a 1/4 of a cup) to the warm skillet. Cover an let cook until the bok choy is vibrant green & slightly caramelized on the side that was against the skillet. Serve warm.

Pickle Vegetable Quinoa

Okay, so like I said, this is kind of cheating… but it tastes so good I had to share it!

1 jar of left over pickle juice from Bubbie’s Bread & Butter Pickles (ideally),  2 cups of chopped cauliflower, 1 cup of chopped asparagus,  2 cups of quinoa,  2 tbsp of cold pressed sunflower oil, sea salt & black pepper

In a medium size sauce pan combine pickle juice with cauliflower & asparagus. Cover and cook over high heat until it begins to boil. Immediately remove from heat & let cool for 5 minutes. Return the pickle juice & boiled vegetables to the jar. Refrigerate for at least 24 hours.

Rinse quinoa in a sieve. Cook the quinoa until it’s light & fluffy in 2 cups of water & 2 cups of left over pickle juice. If you are not familiar with quinoa, here’s how to go about cooking it: add it, along with the liquids to a medium sauce pan, over high heat. Cover the pan until it boils. Once boiling, uncover, reduce heat slightly and stir every couple of minutes until fluffy.  Salt when finished & dress with sunflower oil. Add pickled vegetables, then toss & sprinkle with fresh ground pepper. Serve with soft boiled eggs quartered & mixed in (or just on the side).

This dish is ideal for a sit down lunch or a light dinner. The quinoa is yummy as left overs on a salad the next day.

Eat!

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