New Year Bok Choy

Happy Chinese New Year 2009, the Year of the Ox has arrived. The moon has retreated inward, a breath of savory introspection. 

In honor of this beautiful transition into a new year, I thought we could celebrate a beautiful chinese green.

Bok Choy is also a member of the cabbage family like kale and collards. However, as you can see, it's appearance is quite distinct and lovely. Both the bright green leaves and the white stalk are edible. The leaves are mild and can be eaten raw or cooked, and the stalk is a delightfully watery and refreshing. It's reminiscent of celery minus the stringiness. It too can be eaten raw or cooked. 

There are actually over 20 varieties of Bok Choy and smaller varieties are especially valued for their tenderness. Bok Choy is delicious chopped up in a miso soup or stir fry or finely sliced to add crunchiness to your fresh rolls and kimchee. 

I just finished spending a lovely weekend cooking for a group of spiritual activists and my fellow chef and I used Bok Choy in a recipe for a delicious Oriental Soba Noodle Salad which follows here. Prepare it for lunches this week!

Oriental Soba Noodle Salad

Inspired by the Esalen Cookbook

Noodles:

Prepare buckwheat soba noodles according to their instructions. Soba noodles take about 8 minutes to cook. Drain, rinse, and set aside.

Vegetables:

Lightly saute in 2tbs. olive oil 

1 tbs minced garlic

2 tbs. minced fresh ginger

1/2 cup diced red pepper

1 carrot, cut into matchsticks

1 cup chopped button mushrooms

1 cup snow peas, chopped in half

2 cups bok choy, sliced into thin ribbons

Dressing:

Toast 4 tbs. sesame seeds on the stove in a dry pan....just a few minutes of toasting on medium heat until they turn brown and smell deliciously nutty

Place sesame seeds in small mixing bowl and add

1/2 cup sesame oil

1/2 cup olive oil

5 tsp. freshly squeezed lemon juice

1/2 cup freshly squeezed orange juice- 1 fresh squeezed orange

1/4 cup maple syrup

5 tbs. tamari

Whisk it all together

Toss soba noodles, vegetables, and dressing in a pleasing bowl and enjoy!

Happy Year of the Ox.