Dan Dan Noodles

Dan Dan Noodles are typically served layered (sauce at the bottom of the bowl, then noodles, meat, and vegetables), and you’re supposed to mix it yourself before eating. But I’ve found that I can cook many of the ingredients together, cutting way down on the number of steps and still resulting in a delicious bowl…

Banchan – Sesame Bok Choy

Continuing my Banchan series… this dish is more commonly made with spinach (which is good too), but I like the extra crunch of Sesame Bok Choy. The combination of sesame oil and sesame seeds really brings out the sesame flavor I love. Guessipe 8 baby boy choy, separated into individual leaves marinade 3 green onions,…

Canton Noodles

Canton noodles are dried Chinese noodles that are great to keep in the pantry for when you need to throw a meal together quickly – they don’t even require boiling separately. And you can use up whatever vegetables you have (I make some suggestions below). Guessipe Olive oil for sautéing 3 boneless skinless chicken thighs,…

Bok Choy Salad

Most people think of Bok Choy as a vegetable that you eat stir-fried, but did you know that it’s got crunch and sweetness that makes it great for eating raw? This is a Bok Choy salad that I whipped up for a pizza party that needed a fresh and bright side as a counterpoint to…

Pork Bok Choy Boats

Everybody loves a lettuce wrap. But what’s even better? A bok choy boat! Lettuce is bland and tends to be just a flimsy vehicle for delivering the filling into your face. Baby bok choy has a nice flavor and crunch, which complements the filling nicely and serves as a sturdier scoop. It also presents nicely, so…

Grilled Baby Bok Choy

Cookbook Club – Around the Fire For August’s Cookbook Club, we used Around the Fire by Greg Denton and Gabrielle Quinonez Denton, with Stacy Adimando. I chose the Grilled Baby Bok Choy with Ecuadorian Peanut Sauce and Hard-Boiled Egg. Go to my Cookbook Club site to see everything we grilled up at the event. For now – my dish!…