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Bok Choy Spaghetti:

I just had this for lunch and wanted to share. First of all, Bok Choy is insanely good for you. All greens are great, and I am trying to find ways of getting huge amounts in an easy, tasty and filling way. Jackie made some Kale Spaghetti a couple days ago and I am copying her recipe.

Bok Choy Spaghetti:

1 choped head of Bok Choy
1 cup spaghetti sauce
1 avocado
little olive oil
whole foods Muchi Curry spice

cook it all in a large pan until the bok choy softens. This is a relatively high fat recipe, so if you need to cut down on the olive oil in the recipe and replace with lemon juice.


Wed. May 7, 1:37pm

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Sounds really good. I have some bok choy in the fridge right now. Just found it a couple of months ago (not that head of bok Choy.) I had never heard of it before.

I make soup with it.
1 qt chicken stock
1 head bok choy (large)
1 onion
4 mushrooms
3-4 cloves of garlic grated fine
1 inch or so of ginger grated fine

I lightly fry my garlic and ginger in cooking spray,
add the mushrooms sliced and onions sliced and cook until almost tender 5 min or so. Then add your bok choy that has been cut into big chunks and cook another couple min. Until it begins to wilt.
Add your chicken stock.
Cook until the thicker pieces of bok choy are soft. about 20 min.
I like a touch of soy sauce with it too.

At the point of adding the bok choy you can also add pasta if you like and shrimp or chicken....

But I like to make the soup and have it for lunch. It freezes well too.
It ends up about 40 cal a cup. Can't go wrong there.

It is also good as a basic stir fry. I just use bok choy and onion then make a tempura dipping sauce for seasoning over it. Doesn't take much.
equal parts soy sauce, rice vinegar and brown sugar, like 2 Tbls each. And 1/2-1 cup water. According to your taste.

Thanks for sharing your recipe

Thursday, May 08, 2008, 3:51 PM

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