Crispy Chicken with Crispy Rice, Bok Choy & Kimchi Vinaigrette 

Winner winner chicken dinner!! This one is a bit of work, but so worth it. 

Jasmine Rice, 3 cups warm cooked white rice
1 1/2 tsp canola oil
2 tbsp olive oil
4 small bok choy, halved lengthwise
Salt and Pepper
1/4 c plus 2 tablespoons Kimchi
2 cups shredded roasted chicken or rotisserie chicken
Thai basil sprigs

Roasted Chicken
1 whole chicken
Salt and pepper

Preheat oven to 500.

Generously salt the chicken inside and out. Season with pepper. Place in a roasting pan and roast for 50 – 70 minutues until it is 162. Cool fpr a few then carve and set aside.

Kimchi Vinaigrette
3 tbsp red wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
3/4 c olive oil
2 tbsp kimchi

Blend with an immersion blender and set aside.

Preheat the oven to 375°.
In a medium bowl, mix 1/2 of the rice with the canola oil. Spread on a large rimmed baking sheet. Bake for 15 to 20 minutes, until crisp.

Meanwhile, in a large skillet, heat the olive oil until shimmering. Add the bok choy cut side down and season with salt and pepper. Cook over moderately high heat until browned on the bottom, 5 – 7 min per side. Transfer to a plate.

In a bowl, toss the crispy rice with the remaining 2 1/2 cups of cooked rice and 1/4 cup of the vinaigrette.

Transfer to shallow bowls and top with the bok choy and chicken. Spoon the remaining vinaigrette into the bowls. Garnish with basil.

Serves 4 – 6.


Tofu Soup

This quick soup screams spring and is oh so tasty!! 

6 c chicken stock
1 c mint
6 oz baby bok choy (cut into bite soze pieces) or spinach
8 oz crimini mushrooms, sliced
Salt and pepper
1 container medium-firm tofu, drained, dried and sliced into bite size pieces
3 scallions, sliced thin

Bring stock to a boil in a large pot. Reduce to medium low and add mint, simmer until ready to use (at least 10 min).

Add bok choy and mushrooms, simmer 5 minutes. Remove mint, add tofu and simmer 2 more minutes. 

Garnish with scallions and your favorite hot sauce.

Serves 6. 2 WW PP.

Tofu with Red Curray


This recipe was inspired by Sunset and it is amazing and easy! I love tofu and you can’t go wrong with a coconut curtsy sauce! Perfect for a weeknight meal.

1 pkg firm tofu, drained, cut into 1/2 inch pieces
1 TBSP vegetable oil
1/2 c thinly sliced shallot
1 can lite coconut milk
3 TBSP Thai red curry paste
2 tsp. lime zest
1 red bell pepper, thinly sliced
8 oz peeled butternut squash, cut into chuncks, steamed for 20 minutes until soft
3 heads baby bok choy, leaves separated
1 TBSP fish sauce
2 TBSP lime juice
Steamed rice

Heat oil in a larger non-stick skillet over medium high heat. Cook tofu until crisp, remove to pan. Add shallots, cook until browned, add to tofu.

Reserve 1/4 c coconut milk and fish sauce and lime juice whisk together and set aside.

Pour remaining coconut milk into pan, add Curry Sauce and lime zest, stir to combine. Add bell pepper and squash, cook for the minutes. Add bok choy and cook until crisp tender about 3 minutes. Add reserved coconut milk mixture and stir to combine. Add tofu and shallots and cook for 3 minutes to warm through. Serve over rice

Serves 4.

Bok Choy with Garlic And Ginger


I love baby bok choy – its super quick to make and wonderful with this garlic and ginger sauce. I swapped in green garlic today – yummy!!

1 TBSP vegetable oil
2 medium garlic cloves, minced
2 TBSP freshly grated ginger
1/4 teaspoon red pepper flakes
1 1/2 lb bok choy, cut into 1-inch pieces
1 TBSP soy sauce
1 TBSP water
1/4 tsp toasted sesame oil

In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.

Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute.

Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.

Turn off the heat, stir in the sesame oil, and season with salt if desired.

Serves 4.

Wasabi Coated Salmon with Bok Choy


I was looking for a quick weeknight meal an turned to my trusty friend Epicurious for some guidance. I took their recipe for wasabi salmon with bok choy and made it my own.

1/4 c low far mayonnaise
1 tap wasabi paste
1 1″ piece ginger, peeled, finely grated
4 garlic cloves, finely grated
8 ozs skinless salmon fillets
salt, freshly ground pepper
1 lb baby bok choy, halved
8 ozs mushrooms, stemmed, sliced
2 tsp canola oil
1 c chicken stock
Toasted sesame seeds

Preheat oven to 450°F.

Combine wasabi and mayo. Combine garlic and ginger. Add 1 TBSP garlic ginger mixture to the mayo. Salt and pepper salmon then spread with mayo and sprinkle with sesame seeds. Bake for 9 – 12 minute depending on the thickness of your salmon.

In a large pan, hear oil over medium high heat, add mushrooms and 1/4 c stock cook for about 4 minutes. Add garlic and ginger and another 1/4 c stock cook on high for about minute. Add bok choy and cook until tender, adding more stock as needed.

Remove salmon from oven, serve with veggies and rice. sprinkle with a few more sesame seeds.

Serves 2.

Shrimp and Bok Choy

I can’t seem to get enough Bok Choy lately. Maybe it is mid winter and I am growing tired of the usual winter veggies, maybe it is the fact that it is so simple to make, whatever the reason I am loving it!

1 lb shrimp, uncooked, peeled & deveined
4 – 6 bunches of bok choy
12 oz sliced mushrooms
1/4 cup thinly sliced fresh Ginger
1 bunch of green onions, chopped
3 cloves garlic, thinly sliced
1/2 c chicken stock
2 TBSP soy sauce
2 tsp Chinese chili garlic sauce
Peanut oil

In a large non stick skillet, heat 1 tsp peanut oil over medium heat. Add mushrooms and sauté until golden, if the pan gets dry add a little chicken stock. Remove mushrooms from pan, wipe out pan with a paper towel.

In a bowl, combine 1/2 chicken stock, soy sauce and garlic sauce, set aside.

Add 1 tsp peanut oil to pan over medium high heat, once shimmery, add ginger and garlic, cook for 1 min. Add green onions, shrimp, bok choy, mushrooms, and sauce cook until shrimp are pink, stir frequently.

Serves 2 – 4.

Baby Bok Choy & Tofu

Baby Bok Choy, Shitake & Tofu
Baby Bok Choy, Shitake & Tofu

I whipped this up a few nights ago – was wonderful the next day too! Super healthy and the taste is amazing.

12 oz extra firm tofu, cut into cubes
4 cups baby bok chop, leaves separated
1 cup sliced green onions
1 lb shitake mushrooms, sliced
3 cloves garlic, thinly sliced
3+ TBSP sliced Ginger
1 TBSP peanut oil
1/2 TBSP toasted sesame oil
Chicken broth, as needed

2 TBSP soy sauce
2 tsp toasted sesame oil
2 tsp rice wine vinegar

Mix sauce together and set aside.

In a 12 inch saucepan or wok, heat 1 TBSP peanut oil over med high heat.

Once oil is shimmery, add mushrooms in one layer (you may need to do a two batches) and cook undisturbed for 2 -3 min. If the pan starts to dry out add a TBSP or so of chicken broth. Stir mushrooms and let cook for another 2-3 min until nicely browned. Transfer to a bowl and cook next batch.

Wipe out pan, add 1 TBSP peanut oil, heat over med high heat. Once oil shimmery, add tofu. Cook 2-3 min on each side until browned. Remove from pan and drain on paper towel.

Wipe out pan and add sesame oil, heat over med high heat. Add onions, garlic & Ginger, cook for 1 minute. Add bok chop and toss till wilted, add sauce and mushrooms and tofu to heat through, about 1 min.


Serves 4.