May 27, 2008

Rice Bowl with Baby Bok Choy

The only good thing about getting back from vacation, as far as I can tell, is a respite from foods that conk you out like benadryl and leave you feeling puffed up when you wake up the next morning.

Aside from that, I can think of nothing else.

I had a particularly hard time saying goodbye to these three restful days. I was with happy, fun company, where the air was thick with humidity and all the vegetation showed it: everything was lush. There were puppies to pet, and Tex-Mex to eat, and evening walks on hot, buggy nights. The pace was slow enough that sometimes, I just went to sleep.

It was perfect.

But now we are back and the city hums, sometimes screams, to welcome us back. Oh, and it’s raining. The air is most certainly cooler, but I will tend to my plants hoping I can coax them into succulence. And dinner will be plain, virtuous, and involve a trip to the farmer’s market.


Rice Bowl with Bok Choy and Tofu

Serves 2

The baby bok choy I bought at the farmer’s market were particular tender and tiny; that’s why the amount called for in the ingredients list seems unusually large. Also, I like a big bowl of greens from time to time.

12 teeny-tiny baby bok choy, or 6-8 grocery store sized baby bok choy
1/2 package extra-firm tofu, cut into squares and patted dry
1 teaspoon finely minced fresh ginger
3 sliced garlic cloves
1 teaspoon canola oil
cooked brown rice

for the sauce
2 tablespoons shoyu or soy sauce
1 tablespoon rice vinegar
1 1/2 teaspoons fish sauce
1/2 teaspoon toasted sesame oil

Cut bok choy in half lengthwise and wash in cold water. Heat oil in a large nonstick pan or wok over high heat. Add tofu and cook, tossing every few minutes, until golden brown, about 6-8 minutes. Meanwhile, in a small cup, stir together all ingredients for sauce, and place cooked brown rice in the bottom of each of two bowls. Add ginger and garlic and toss to tofu and cook for just about a minute. Shake water off baby bok choy and add to pan, tossing until bright green and tender. Serve over rice, and spoon the shoyu mixture over top.

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Comments

  • Margaret: Who are you calling a lush? :-)
    Nice to “see” you…I seem to have gotten lost somewhere in spring and blogging.

    6 years ago

  • Sarah: Hi Margaret! I think that sounds like the perfect way to get lost! :)
    6 years ago

  • Ann: I love your simple recipe ideas. Brightens up my humdrum box of simple recipes to add new favorites!
    6 years ago

  • EB: What a really nice, post-puffy-stuffed-to-the-gills-it’s-vacation-who-cares meal!
    6 years ago

  • Sarah: Ann, Why thank you!

    EB, Yeah, did you ever read that Berenstain Bears book “Too Much Vacation”? Well, that’s me! Even still, I wish I had more!
    6 years ago

  • Elizabeth: Oooh, this looks so fresh and delicious! I think I’ll get some bok choy tonight.
    6 years ago

  • Sara Rose: Just sent you my May POP blog! I adore a big old bowl of greens every once in a good while- steamed kale is a yummy for me. Or I do adore wilted spinach sauteed in olive oil with a bit of lemon, salt, and pepper. Yum!
    6 years ago

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