Tuesday, March 23, 2010

Bok Choy with Ume Vinaigrette

Take this.
Steam it until it just starts to wilt.

Take it out, plate it, and drizzle it with a mixture of this:






















and this (it's olive oil, but you could use flax oil).






















Then sprinkle it with this:






















and you have a perfect combination of flavors inspired by the Thai food philosophy which says we must balance Salty, Sweet, Sour, and Spicy in every dish.  Okay, that's not really true because this dish is just salty and sour and ever-so-subtly sweet. :-)  And Japanese.

You can do this with many vegetables, including cabbage and leeks.  Yet another recipe from Alicia Silverstone's The Kind Diet, and this one has become a staple for me.  I've made it several times already.

Healthy is anything but bland!

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