Browned Baby Bok Choy and Vegetable Potsticker (Warm) Salad

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.

Bok Choy and Potsticker salad

You can read the entire article HERE. 

“Little Spoon” Guest Post for Lehigh Valley Style: Finding Easton

Here’s the latest “Little Spoon” post over at LehighValleyStyle.com

Beautious table and chairs from Salvage Goods.

I traveled to Easton, PA for midcentury chairs and my favorite candles in the world (obsessed, no joke)then head back home to make Browned Bok Choy and Potsticker Salad.

Baby bok choy and potsticker salad.

But you have to GO HERE to read all about it!