Spicy Miso Garlic Bok Choy

Spicy Miso Garlic Bok Choy, a great companion to any rice dish.

You can find bok choy in most produce aisles. They're kind of tiny, so grab two of them since they wilt like spinach.

Miso paste is the same kind you use in miso soup. Specialty/ethnic grocery stores like Whole Foods or Henry's should carry them and will be in the refrigerated aisle. They come in bags or tubs and varieties such as red, yellow, white. I use yellow miso for its mellow flavor.

Spicy Miso Garlic Bok Choy

2 bunches of bok choy, chopped
2 cloves of garlic (more if you want a more "garlicky" flavor)
3 Tbsp miso paste
1 Tbsp vegetable oil
Dash of chili powder






Heat up pan with vegetable oil. Add garlic until slightly browned. Stir in bok choy and miso paste. Continue stirring until bok choy will begins to wilt and miso paste look more like a sauce. Add chili powder.

Chinese "Chicken" Salad

Summer's coming and nothing beats a nice, refreshing salad for lunch or dinner. Here's a spin on the traditional Chinese Chicken Salad.

Chinese "Chicken" Salad

2 hearts of romaine, chopped
Vegan "Chicken" strips (I got mine at Trader Joe's)
1/2 cup bean sprouts
1/8 cup green onions, chopped
1 can of mandarin oranges, drained
A few sprigs of cilantro, chopped
1/8 cup of slivered almonds, toasted
Fresh ground pepper

Chop up the romaine lettuce and place in large bowl. Add chicken strips, bean sprouts, green onions, mandarin oranges and cilantro. Add dressing to taste. When ready to serve, sprinkle with slivered almonds and fresh group pepper.

Chinese Salad Dressing

3 Tbsp olive oil
3 Tbsp rice vinegar
3 Tbsp soy sauce
2 tsp sesame oil
2 tsp red pepper flakes

Stir together and add to salad.