plantoneonme
05-25-2009, 05:12 PM
Here is the latesting posting to my blog on a simple but delicious salad we had for dinner with fresh from the garden Bok Choi.
One of the best things I did in the garden this year was to install the hoop house. We have been able to enjoy garden fresh vegetables for over a month now when others in our area are just now planting. All the cool weather crops are coming in very well. On Sunday I was able to pick such a large salad, I was able to feed 14 people for lunch. There was a wonderful variety of lettuces, spinach, corn salad, oriental salad greens, beet tops, radishes and herbs such as chives, oregano, parsley and basil. All I added was some chopped boiled eggs and shredded cheese to make it a meal. The lettuces and greens are doing so well in fact, that my daughter was still able to make another large salad to take to a picnic for 8 people today. Ah don't worry there is plenty left to eat all week long!
For dinner tonight I wanted to use some of the Bok Choi, or is it Pak Choi...I really don't know the difference. I made up this simple but tasty salad as a side dish for grilled burgers.
Chinese Bok Choi Salad
1 large or 3 small Bok Choi or Pak Choi
Wash the Bok Choi and remove large stems but do not discard. Chop the stems and place in a large bowl. Stack the leaves and cut in half down the middle from the top to the stem end. Now cut the leaves into strips, similar in appearance to shredded cabbage and place with the stems into the bowl and set aside.
2 tablespoons margarine
2 tablespoons blanched slivered almonds
2 tablespoons sesame seeds
1 package Ramen Noodles, crushed while still in package (Oriental or chicken flavor)
Remove the seasoning packet from the Ramen Noodles and set aside. Melt margarine in saucepan and saute the almonds, sesame seeds and Ramen noodles until golden. While this is cooking make the sauce. When golden brown, add to the Bok Choi in the bowl.
**This step is not totally necessary but adds a little more flavor. You may choose to just place the ingredients into the bowl with the Bak Choi.**
2 tablespoons vinegar (rice wine, red wine or plain white works)
2 tablespoons olive oil
2 tablespoons sugar (or sugar sub works well also)
1 teaspoon soy sauce
1/2 packet seasoning mix from Ramen noodles
Place above ingredients into a jar with a tight fitting lid and shake well. Pour over all the ingredients in the bowl and toss well. Refrigerate at least 1 hour. Makes 4 servings.
I hope you enjoy this simple spring salad at your next picnic or backyard Bar-B-Que! Kim
One of the best things I did in the garden this year was to install the hoop house. We have been able to enjoy garden fresh vegetables for over a month now when others in our area are just now planting. All the cool weather crops are coming in very well. On Sunday I was able to pick such a large salad, I was able to feed 14 people for lunch. There was a wonderful variety of lettuces, spinach, corn salad, oriental salad greens, beet tops, radishes and herbs such as chives, oregano, parsley and basil. All I added was some chopped boiled eggs and shredded cheese to make it a meal. The lettuces and greens are doing so well in fact, that my daughter was still able to make another large salad to take to a picnic for 8 people today. Ah don't worry there is plenty left to eat all week long!
For dinner tonight I wanted to use some of the Bok Choi, or is it Pak Choi...I really don't know the difference. I made up this simple but tasty salad as a side dish for grilled burgers.
Chinese Bok Choi Salad
1 large or 3 small Bok Choi or Pak Choi
Wash the Bok Choi and remove large stems but do not discard. Chop the stems and place in a large bowl. Stack the leaves and cut in half down the middle from the top to the stem end. Now cut the leaves into strips, similar in appearance to shredded cabbage and place with the stems into the bowl and set aside.
2 tablespoons margarine
2 tablespoons blanched slivered almonds
2 tablespoons sesame seeds
1 package Ramen Noodles, crushed while still in package (Oriental or chicken flavor)
Remove the seasoning packet from the Ramen Noodles and set aside. Melt margarine in saucepan and saute the almonds, sesame seeds and Ramen noodles until golden. While this is cooking make the sauce. When golden brown, add to the Bok Choi in the bowl.
**This step is not totally necessary but adds a little more flavor. You may choose to just place the ingredients into the bowl with the Bak Choi.**
2 tablespoons vinegar (rice wine, red wine or plain white works)
2 tablespoons olive oil
2 tablespoons sugar (or sugar sub works well also)
1 teaspoon soy sauce
1/2 packet seasoning mix from Ramen noodles
Place above ingredients into a jar with a tight fitting lid and shake well. Pour over all the ingredients in the bowl and toss well. Refrigerate at least 1 hour. Makes 4 servings.
I hope you enjoy this simple spring salad at your next picnic or backyard Bar-B-Que! Kim