I’ts been too long since I’ve written a straight-forward vegetable post, something I am correcting right here, right now with a seriously delicious dish: stir-fried bok choy and broccoli with a nutty-spicy szechuan sauce.
I was a latecomer to the joy of choy. I have a few vague, childhood memories of bok choy appearing in a few of my mother’s dishes–perhaps an Asian chicken soup or a vegetable medley stir-fry–and I always enjoyed its fresh, clean flavor and subtle crunch whenever it showed up in Chinese take-out. But I never put bok choy on my grocery list or thought or “Oh boy, I could sure go for some bok choy right about now!” That is until this recipe from The Kitchn appeared back in 2007:
The Kitchn was the first cooking blog I ever followed. I don’t think I necessarily even knew what a blog was back then, I just happened upon what I thought was a neat food website and started reading it on a daily basis; the writing drew me and the photos made me ravenous. I tried multiple recipes and had great success, no matter my choice, so when a recipe and photo for bok choy with mushrooms popped up, a new craving was unleashed. I tried it. I loved it. And I questioned why it had taken decades for me to give bok choy a starring role on my plate.
I suggest you do the same for all of the following reasons:
(1) It has a fresh, delicious taste.
(2) It plays well with almost any flavor(s).
(3) It’s versatile (think stir-fries. salads, soups, on the grill, in stuffings, and more).
(4) It’s inexpensive.
(5) It’s easy to prepare.
(6) It’s quick to prepare.
(7) It’s filling.
(8) It has 9 calories per cup (chopped, raw).
(9) It is a significant source of vitamins A, C and K, as well as the minerals calcium, potassium and manganese.
Not too shabby.
Here I’ve paired it with broccoli and given the whole shebang a drizzle of spicy Szechuan sauce. Enjoy your new favorite vegetable!