Fast, easy, flavorful, and healthy: what more could you want from a side dish? We guarantee there's no side vegetable with a greater effort-to-taste payoff than this sesame bok choy. The secret's as much in the technique (a screaming-hot sear) as it is in the ingredients (umami-packed oyster sauce and sriracha). Watch the video, print out the recipe, and try it for yourself.
It's hard to imagine that so many leafy greens can withstand the cold temperatures of Winter, but they somehow manage. Greens like kale, chard, spinach, arugula, and bok choy are abundant right now, which is a big win. These veggies are good for you and so versatile: they work in soups, salads, curries, and on their own. Keep reading to find out which Winter greens recipes we'll be making this season.
This skirt steak and bok choy version is no exception; the stir-fry is coated with an Asian sauce that manages to be tangy, sweet, and nutty all at once.
Don't hesitate to get creative with the recipe. Throw in other veggies — mushrooms, broccoli, or onions would be delicious — and use a different protein like chicken or tofu. Intrigued? Wait until you check out the recipe.
For a wholesome yet palatable Monday night meal in a pinch, toss last night's leftover chicken with bok choy and sugar snap peas to create a succulent, Asian-style chicken salad. You'll love the cool cucumber, refreshing vegetables, and clean flavors of ponzu, ginger, and rice vinegar. For a recipe that will come together in well under an hour, read more
If you consider a frittata to be a breakfast-only dish, think again. With its Asian flavors and fresh Spring vegetables, this vegetarian frittata is ideal for dinner. It's healthy because there's no cheese or cream involved, yet filling thanks to a hearty helping of bok choy, green onions, and asparagus.
The recipe finishes off the frittata with a drizzle of sesame oil, but unless you plan to use it in the future, there's no need to purchase this pricey ingredient. To look at the recipe please read more