We have a lovely little nearby supermarket that specializes in Asian ingredients. From sashimi grade fish to rows of seaweed to Japanese mushrooms, this market has it all. I often go there for cooking inspiration. The oils and the different vegetables can spark an idea. I have never cooked with bok choy before but I figured I should start. The market had was selling bushels of baby bok choy which has pale green stems and dark green leaves. I learned that when buying bok choy, it's best to find stalks that are pure white and firm and with non wilted leaves. Bok choy is a Chinese cabbage and it literally means "white cabbage," so I cooked it as I would cabbage but I included much more ginger because I love the fragrant smells of fresh ginger root. Served over some brown rice, this meal was flavorful, nutritious and filling!
Garlic Ginger Bok Choy with Cabbage and Baked Tofu
3 heads of baby bok choy
5 cloves of garlic minced
1 tablespoon fresh ginger minced
3/4 cup sliced red cabbage
7 ounces tofu cut into cubes
1 teaspoon rice vinegar
1 teaspoon low sodium soy sauce
1. Pre-heat the oven to 350 degrees. Spray a baking pan with olive oil and place tofu cubes on pan. Bake for 20 minutes until tofu firms.
2. Soak bok choy in a large bowl of cold water to loosen any dirt. Clean and drain to remove all excess water. Cut off the bottom inch of the stems. The white stems have a delicious succulent taste, but the very part can collect a lot of dirt and is much thicker so it cooks unevenly.
3. Heat olive oil over medium heat and saute the minced garlic and ginger until it is slightly browning and fragrant. Add in bok choy, rice vinegar and soy sauce. Saute the bok choy for a minute so that the stems become slightly translucent and the leaves soften, then add in the cabbage and tofu and mix around to blend the flavors. Cook for two more minutes.
4. Remove from heat and garnish with some peanut halves. Serve over brown rice and enjoy with a glass of white wine!