Monday, May 30, 2016
Bok Choy with Brown Rice and Orange Sauce
This is a good thing to make when you want something beautiful, but aren't particularly inspired by the kitchen gods. I picked up a big bunch of gorgeous bok choy at the farmers market, without a clear plan for it. A couple of days later I had to use it or lose it, so this is what happened. It's as easy as it gets, and goes to show that with a few staples in the house, you can come up with some pretty awesome meals without a lot of fuss.
To make this pretty dinner, cook some brown rice and set it aside to stay warm. Cut the bok choy into whatever size pieces you like. Grate a carrot and chop half an onion if you have one.
Make some Easy Orange Sauce as follows (full recipe in my Sauce Book, but this will get the job done).
Whisk together 1/2 cup orange juice, 1/4 cup tamari, 2 T maple syrup, 1 T sriracha sauce, 1 T arrowroot powder. Set aside.
Now heat a large skillet and melt a little coconut oil in it. Add the onion and cook for a couple of minutes. Add the carrot and bok choy and cook until the bok choy is tender but still crunchy.
Stir in the sauce and cook for a minute or two more, until the sauce thickens a little bit.
Serve over rice with a sprinkle of almonds or other nuts or seeds for garnish.
If you want it any easier, you'll have to order take-out. Enjoy!
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