postickers bok choy | Save the Kales!

Here’s the recipe from one of my “Little Spoon” articles from Lehigh Valley Style online.

Mmmm, browned bok choy.

I don’t know if “salad” is exactly the right term for this, but truth be told (as cliche as it may be), I love salads. I think one of the best meals to be had is going to a potluck or party and piling your plate with eight different salads. They are also cost effective and easy since the underlying rule of most any salad is put a bunch of stuff together.

Here’s one I came up with after a trip to the Asian grocery store. It was inspired by baby bok choy because they are CUTE and brown up really pretty! I like vegetables anyway, but I admit to liking them even more when they are adorable.

Bok Choy and Potsticker salad

BROWNED BOK CHOY AND POTSTICKER SALAD

1/2 bag vegetable potstickers
1 and 1/2 cups cut carrots
1 and 1/2 cups daikon radish, cut in strips
1 large bunch baby bok choy (“toy choy”), halved through the stems so leaves stay together
olive oil
2 cloves garlic, grated
1 inch of peeled fresh ginger, grated
1 Tbsp tamari or soy sauce
1/2 tsp Chinese five-spice powder.
Garnish with: fresh cilantro, crushed peanuts, lime wedge, chili sauce, toasted sesame oil

Cook potstickers according to package directions. (Usually this means browning them in a pan with a little olive oil, then adding just a bit of water to steam them quickly.) Set aside.

Heat a little olive oil in a pan and sautee carrots and radish along with garlic, ginger, Chinese five-spice and tamari for 5-7 minutes, until crisp tender. Set aside.

Place the bok choy into the pan (which should still have a light coating of olive oil in it) cut, side down, on a medium-high heat until the cut side starts to brown, about 4-6 minutes. Do not stir; only cook the cut side. Remove from heat when the bottoms are browned and the outside is still fresh and crispy.

Mix the potstickers and carrot mix in a large bowl with most of the bok choy. Plate on a large plate or platter. Place the remaining bok choy cut side up in the salad to make a nice presentation. Serve with a small plate of sides and garnishes. Serve hot or cold.