I was very excited to see baby bok choy in our box this week. For those not familiar with bok choy, it is a Chinese cabbage. When it is picked young, it is really tender and makes a good salad. The bok choy in our box was just a bit too tough for a salad, so I decided to put it in a soup. I saw this recipe for Chicken and Bok Choy soup on Allrecipes.com. However, I wanted to go with an Asian flavor (since it is a Chinese cabbage).
We ate this as a light main dish, but it could also be a soup course for a larger meal.
As I mentioned in my last post, my niece and her husband are always up for trying anything I make. While they were visiting over the weekend, I made a stir fry with the bok choy and some of the onion in our box. I also used up some of the leftover vegetables in our refrigerator. Must have been pretty good-there were no leftovers!
We were invited to a pig roast over the weekend, and the hostess requested I bring “one of your veggie creations.” I added some bok choy to our box this week, and was thinking a bok choy salad. I found this recipe on yummly for Oriental Cold Noodle Salad, and thought I could modify it with more vegetables. Unfortunately, our grocery store is in the process of “resetting,” and they didn’t have soyba noodles. I found some Mai Fun and decided to try that instead. I came home from the pot luck with an empty bowl, so I think this was a successful recipe.