Friday, May 28, 2010

Bok Choy

Step One: Get all the ingredients out onto the counter.

Step Two: Prep ingredients and seperate them into the order they'll be cooked in. Set the table!

Step three: Get all the ingredients into the pot at the right time *setting a timer helps despite my temptation to insist I'll remember...

Step four: Enjoy delicious Coconut Curry Shrimp (I adapted the recipe from tofu to shrimp)

The only Bok Choy question that remains is: Are you suppose to use this part of the Bok?


  1. That looks EXACTLY like a dish we ate at Bethel Church in Chachoengsao, Thailand! Not sure about your dish, but the one we had was CRY-YOUR-FACE-OFF-SPICY! But SOOO good. Your dish looks delicious!

    And I have zero idea whether you use that part or not. I would say no, but that's just me.

  2. Yip we eat it- its great. I've even just separated all the stalks and cook the pieces as is until the tops are nice and green- no cutting.

  3. Cool challenge by the way- I like the bok choy sauted in garlic and ginger too. Lots of options- not a very strong flavor.


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