The first time I bought Bok Choy was last winter in Florida I found a recipe that I wanted to make and picked up a head. There was no room in the refrigerator in the house so I put it in the garage fridge.As they say, out of sight out of mind- well that's the truth! If I didn't offer to get Gabe a beer I'm sure that the Bok Choy would still be there.
Since my first attempt of using Bok Choy in a recipe failed this time I knew that it wouldn't be "out of site". No fridge in the garage in NY and I put it where I could see it.
I had a couple of cucumbers I picked up on sale and wanted to make some sort of cucumber salad. When I saw the recipe on A House In The Hills , cute name for a blog, I knew I wanted to give it a try.
2 medium Cucumbers
1 small bunch Bok Choy
1/4 cup peanut butter ( used Skippy Honey Roasted Extra Chunky- wasn't going to use addition nuts)
2 tablespoon maple syrup
1 tablespoon tamari ( used 2 tablespoon low sodium soy sauce)
Juice of 1/2 Lime ( used bottle lime juice- about 1/3 of a cup)
3 tablespoons of water
1/2 teaspoon chili oil ( used Rolands Hot chili oil and since I like spicy food I added 1 teaspoon)
1/2 teaspoon seasalt ( didn't use)
Cilantro and peanuts for garnish
Washed and dried the Boy Choy. Cut and added to my Cuisinart and chopped till it was the consistency I wanted.
Washed and peeled the cucumbers and cut into nice little julienne slivers.
Added the Bok Choy and the cucumber to a large bowl.
In a small bowl add the peanut butter, maple syrup, chili oil,soy sauce, lime juice and water. Mix well until everything is combined and smooth.
Add the sauce a little at a time to make sure the cucumber and boychoy is covered.
You can serve this right away and garnish with cilantro.
I loved the taste of Bok Choy! I could kick myself for wasting the head that I bought in Florida!