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Look at this beautiful bok choy! I got three bunches of it in my organic produce share this week.
The plan was to grill it a little to carmelize it, then grill some chicken and toss it with soy sauce, fresh ginger and garlic.
3 bunches bok choy
4 cloves of garlic chopped
1 generous Tablespoon of freshly chopped/grated ginger
Sesame oil
Soy Sauce (I use the low sodium, cause it sounds healthier and really is pretty salty anyway)
I cut the bunches in half, length-wise and put them in a pot of water to soak. This helps them to revitalize if they wilted a little and also starts to clean them. After they soaked for a while, I seperated the stalks just a little bit from the base and cleaned in between them. There’s a lot of dirt in these babies, and it’s a little labor intensive, but oh-so-worth it.
I heated up the large grill pan and started to grill the bok choy in bunches. Just let them caramelize a little on each side and then remove them to a platter until they’re cool enough to handle.
At this point I went to the refrigerator to get the chicken breasts. I looked on the bottom shelf and there were thighs and a flank steak, but no breasts. Ummmmm. I opened the freezer and there they were. Frozen solid.
Oops.
At this point I didn’t have time to do anything with the thighs and the steak is for a different meal entirely, so I opened the pantry only to realize that I had no rice, and the only pasta I had was rigatoni, which I felt was too heavy for the bok choy…. What to do, what to do.
Then I remembered that Travis had begged us for a case of noodles the day before… Ramen noodles. (I know! Ew!) I threw caution to the wind and quickly put up a pot of water and grabbed three packages of the noodles. I threw out the nasty MSG packets and boiled the three bags.
I took out the wok and while it heated, I rough chopped the bok choy. When the pan was hot I poured about 2 T. of sesame oil and addded the garlic and ginger and sauteed it for about a minute. I threw all the bok choy in and added soy sauce; just enough so that there was some liquid as I stirfried (is that a verb?)
I drained the noodles and shook as much of the water out of the colander as possible and then just dumped them into the wok. I added some more soy sauce so that everything had some soy sauce on it and plated.
I drizzled just a little bit of sesame oil over the top and then burned the hell out of my mouth cause I couldn’t wait to try it.
The crunchy stalks, combined with a slightly bitter leaf alongside the sweet caramelized parts and the ginger, garlic and salty soy sauce made this one a real winner.
Ramen noodles… Whoda thunk?
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