Meatless Monday recipe of the week: Bok Choy with Carrots and Sesame-Orange Dressing
http://www.lawrence.com/users/shenning/photos/2011/may/2/213121/
It’s May! Pretty soon we’ll be getting an abundance of produce from local farmers. We’ve had great stuff at the Lawrence Farmers’ Market since early April, but now’s when things will really start to ramp up.
This Meatless Monday offering makes use of many yummy ingredients we should start seeing at the market this month: baby bok choy, carrots and mushrooms (local ones can stand in for shiitake). The result is a meal with Asian flair brimming with local ingredients.
Bok Choy with Carrots and Sesame-Orange Dressing
1 pound baby bok choy, halved
8 ounces shiitake mushrooms, stemmed and sliced
4 medium carrots, shredded
2 tablespoons orange juice
1 tablespoon tahini
1 1/2 teaspoons low-sodium shoyu or tamari
1/2 teaspoon grated fresh ginger
1 tablespoon toasted sesame seeds
Arrange a steamer basket in a large pot. Add enough water just to reach bottom of basket. Bring to a boil. Add bok choy. Reduce heat to medium-low, cover and steam about 10 minutes or until bok choy is tender. Prepare an ice bath by filling a bowl with ice cubes and water; set aside. Place steamed bok choy in ice bath, drain well.
In a large skillet over medium-high heat, bring 1/2 cup water to a simmer. Add mushrooms. Cover and reduce heat to medium. Cook about 6 minutes or until mushrooms are tender, stirring once halfway through cooking.
In a large bowl, whisk together orange juice, tahini, tamari and ginger. Add bok choy, mushrooms, and carrots and toss to coat. Garnish with sesame seeds. Serves 4.
— Recipes and photos from www.wholefoodsmarket.com.