James and I fell in love with Bok Choy in Seattle–specifically at the Canton Wanton Noodle House in the International District. There you could order a big bowl of soup, which was basically boiling hot fish broth poured over raw veggies, sprouts, and cilantro, raw meat and freshly made buckwheat noodles (you could watch old ladies making the noodles through a window into the kitchen). The broth cooked everything perfectly while the soup cooled down to an edible temperature. I’ve been a vegetarian since 1996, so I stopped going to Canton Wanton, but James still likes to visit when he gets back to Seattle.
Recently, I was reminded how much calcium bok choy has so I’ve been trying to incorporate it into the menu at home. I was hopeful that Jay would eat it because he munched on three stalks raw before dinner, but once it was cooked he wasn’t interested. The rest of us, however, devoured the stir fry (so quickly, unfortunately, that I forgot to get a photo of the dish).
Bok Choy Stir Fry
2 T. Canola oil
2 med heads of baby bok choy, washed and roughly chopped
1 package chicken-style seitan, thinly sliced (you could easily substitute homemade)
1 T. soy sauce (we like Nama Shoyu–a live, cultured soy sauce)
1/2 c. water
1 T. corn starch
In a large skillet, warm oil over a medium flame and add bok choy. Sauté until wilted. Add seitan and stir. Add soy sauce. In a small glass, mix corn starch and water. Pour corn starch mixture into the pan, and stir until it thickens. Taste and adjust seasoning.
Serve over cooked brown rice.