A few people have asked for the recipe for the red lentil and spinach dahl I made over the weekend. So here is the recipe: link!
I doubled the recipe and had plenty of leftovers – which only developed in flavour overnight. This is one recipe that I will be making again!
Training
Today was an important training day - a REST day. I must say that after working my legs over the weekend with a long run and a long ride, I was grateful for the rest. It was also nice to shower at home, and not cart bags of clothes / workout gear / toiletries to and from work.
Mystery Box
Despite having an abundance of curry left over from the weekend, I was actually a little 'over' those dishes and wanted something different. Besides, I had a healthy and tasty meal planned for this evening and figured that the leftover curry could be frozen, and re-heated for a quick lunch later this week.
Tonight's Mystery Box ingredient was...
Bok Choy!
Did you know? Bok Choy is a white Chinese cabbage that belongs to the vegetable pak choi family of Chinese brassicas. It is an excellent source of vitamin C, and is rich in dietary fibre, iron, calcium and folate.
While I would normally use bok choy in a stir-fry, I wanted to try something a little different this evening. I started by rinsing the bok choy, cutting it into quarters, and steamed it for 4 minutes or so.
While the bok choy was steaming, I made a red curry sauce, using red curry paste, lite coconut milk, fish sauce and lime juice.
Which I then drizzled over the steamed bok choy.
Topped with fresh coriander and a sprinkle of peanuts.
Served with a side of baked tofu for protein, and a small bowl of leftover dahl.
The bitterness of the bok choy worked nicely with the sweetness of the red curry sauce.
And I loved the crunch of the peanuts.
It may have been a random dinner, but it was actually quite tasty!
Time to settle in for the evening – but not before satisfying my craving for something sweet!
What about you? Do you like bok choy? What is your favourite way of using it?
Happy Baking :)
Posts
That looks very yummy! I like Bok Choy but I don't tend to cook with it, I just eat it when I go out.
ReplyDeleteThat looks great! I don't really have any experience with bok choy at all. I need to get some!
ReplyDeleteI love bok choy, but I've only used it one recipe. I make a spicy wonton soup and you put baby bok choy in the broth. Now I'm curious about other ways to use it.
ReplyDeleteI've never cooked with it at home - but I've had it at restaurants.
ReplyDeleteYay for rest days!!!!!!! :)
Oh, I love bok choy! My mum used to steam it as a side all the time, drizzled with sesame oil. Love your sauce idea though!
ReplyDeleteI'm catching up on your weekend posts--First off, I love my slow cooker and use it at least once a week. It is the best invention EVER!!
ReplyDeleteSecond, awesome job with the weekend bike ride and run! Sorry about the swooping ....
And those cupcakes look devine!
I've never used bok choy - I love how adventurous you are with food!
ReplyDeleteI just saw that bok choy is one of the top 5 cancer starving foods! That dinner looks so simply elegant, I have to tell you!
ReplyDeletelooks good - bok choy is something that constantly bamboozles me
ReplyDeleteI loove bok choy. My favorite way to eat it is actually grilled - the char marks make a huge difference in flavor! I am also slightly jealous of your little gummy bowl.... yum!
ReplyDeleteI think I would like that! I've never had bok choy by itself, but with a spicy sauce I bet that would be good!
ReplyDeleteMonday is my rest day too, its so nice not having to rush around and bolt down breakfast!
ReplyDeleteI think I am going to have to buy some lollies today he he.
I love bok choy! It's so yummy in a teriyaki stirfry; I had it a lot this summer!
ReplyDeleteOh I miss aussie lollies so much!!
ReplyDeleteI like bok choy... this method looks superb, especially with the crunchiness of the nuts on top.
ReplyDeleteI kinda love bok choy, its one of those good old standbys that really get an ordinary stirfry going. Liking this little number, interesting.
ReplyDeleteyummmmmy. gimme some
ReplyDeleteWhat a clever way to showcase the bok choy. I love it but usually only have it in stirfrys or rissotto.
ReplyDeleteI think I'll have to order some this week :-).
But naughty girl showing me lollies when I just started the transformation challenge :-(.
Libby
I love bok choy but sometimes find a lot of slugs in it which kind of put me off (yes I am a scaredy cat with slugs). But I love it when someone else cooks it for me! :)
ReplyDeleteI use bok choy a lot in stirfrys. The slight bitterness is a nice contrast to the sweet taste of other veggies like carrots and capsicum.
ReplyDeleteNow I feel like some sweet things too!