They Might Be Vegans

Last night was one of our most yummy vegan recipes to date, and it was a little crazy how much green was involved. People, I love the green, and coming from a life-long picky eater that is huge. Who would have ever thought that that I’d be vegan and happy about it? Not me, that’s who.

We had roasted asparagus, sauteed leeks over baked potato and the “main” dish was bok choy.

Here’s what we drooled over most, adapted from Veganomicon:

Baby Bok Choy with Crispy Shallots and Sesame Seeds

Serves 4

1 pound baby bok choy (remember, these are the little guys)

2 small shallots, peeled and sliced into thin rings

1/2 inch cube fresh ginger, peeled and grated

2 tbsp peanut oil

1 tbsp apple juice

1 tbsp soy sauce

1 tbsp roasted sesame seeds

Slice off base of bok choy, rinse well or put in bowl of water (these are sandy little guys) and slosh around. Drain ans shake off excess. Set aside.

Heat peanut oil in large skillet over medium heat. Add sliced shallots, separating into rings (with hands works well, or just use your spatula). Fry gently for 5 min until they’re deep brown (this will come up suddenly, so keep an eye on these babies). Remove shallots from pan and set aside. Drizzle a little more oil into the pan.

Saute the ginger in the oil for a few seconds. Add the bok choy and stir to coat with oil and ginger. Stir fry for 2 minutes until the green leaves wilt. Add the juice and soy sauce, stir briefly, and cover the pan. Steam for 2 minutes, then remove the lid. Stir for about 30 seconds more and remove from heat. Transfer bok choy to serving plate, top with fried shallots, sprinkle with roasted sesame seeds, and serve right away.

Enjoy!

P.S. I’m new at this food blogging thing, so I promise to have pics next time!