Stir-Fried Baby Bok Choy

(recipe from Organic Style magazine)

2 tsp. vegetable oil
1 large clove garlic
2 lbs. baby bok choy
1 Tbsp. soy sauce
1 Tbsp. toasted sesame seeds
salt & pepper

Heat oil in a wok over high heat.  Add garlic and stir-fry until golden, about 1 minute.  Add greens, soy sauce, sesame seeds, and salt & pepper to taste, and continue to stir-fry until firm yet tender, about 3 minutes.

(I added some chopped shallot and chives I had in the fridge.  Stir-frying is a snap!  Eat some baby bok choy!  It's delightful.)

Vietnamese Salad

(recipe from Gwyneth Paltrow's blog, GOOP)

Dressing:
1/4 cup fresh lime juice
1 Tbsp. rice wine vinegar
2 tsp. soy sauce
1/4 cup fish sauce (I left this out)
1/4 tsp. salt
1/4 tsp. sesame oil
2 Tbsp. agave nectar
1 tsp. minced garlic
1 tsp. minced ginger
2 Tbsp. finely diced red onion or shallot

Mix everything together.

Salad:
4 large bok choy leaves, rough bottoms discarded, stems cut into 1/4" bias and leaves shredded
4 big Napa cabbage leaves, shredded
1 bunch watercress, thick stems discarded, roughly chopped
1 large carrot, peeled and cut into matchsticks
the leaves from about 8 stems each basil, mint, cilantro, roughly chopped
1/2 small cucumber, thinly sliced on the bias
1 red Thai chili (or more... or less), thinly sliced
1/2 cup roasted, salted peanuts, roughly chopped (I also used walnuts to good success)
grilled fish, shrimp, tuna, chicken, or tofu for serving (optional) (I used tempeh)

Toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili, and 1/4 cup of the peanuts together with enough dressing to coat.  Serve sprinkled with the remaining peanuts and whatever protein you like.

(This is my new favorite salad.  So good!  Amazing flavor.)