Amazin' Asian

I went to apply at whole foods today (fingers crossed) and I stood infront of this enticing vegetable display. Each of these organic veggies was neatly stacked and thoroughly sprayed* with mist to keep them moist. They were so crisp and fresh I had to get some. So in addition to my regular veggie choices, I got some Bok Choy, assorted crunchy legumes, and cabbage to create a nice asian salad. I was more than pleased with the simplicity and flavors I made. Although Bok Choy and the legume mix have a very strong earthy flavor, the sweet soy dressing I made off set it perfectly. You'll need:

• Bok Choy (about 3 stalks)
• Cabbage (about 4 pieces)
• wasabi peas
• crunchy legume mix (any pre cooked mix works)

Dressing

• 1/4 cup vegetable oil
• 1/4 cup granulated sugar
• 1/8 cup apple cider vinegar
• 1 tbsp soy sauce

Just break off the leafy green part of the Bok Choy, chop, and then chop the cabbage. Add as much of the legumes and peas as you'd like. I used about 1/4 cup of each. Also, for a less intense flavor of wasabi peas: just crush the peas with a mallet for a powder-like consistency. Just whisk together the dressing ingredients, pour over salad mixture and serve.

To make the most of the Bok Choy, I took the white part of the stalk, chopped it, then added it to my veggie fried rice recipe. (check older posts!) The two went perfect together. 

Bok Choy has a leathery texture and earthy flavor.

One cup of shredded bok choy is high in vitamin A, giving you 60 percent of your DV, and vitamin C, from which you get 50 percent of your DV. The same serving of bok choy is lower in the minerals calcium and iron, giving you 8 and 4 percent of your DV, respectively. The Centers for Science in the Public Interest rates bok choy among other vegetable "superstars," partly due to the vegetable's rich vitamin K and beta-carotene content. A cup of raw, shredded bok choy contains 31.9 mcg vitamin K and 1,877 mcg beta-carotene.