Vegetables. That's what I wanted for dinner tonight was just a big plate of vegetables. Tonight's dinner was quick, fresh and so very flavorful. A curry seasoned chicken breast would be perfect to go along side this dish, but I wanted effortless and on the table now. The chicken will have to wait until another day.
Coconut Braised Baby Bok Choy
1 can chicken broth
1/2 cup coconut milk
1/2-inch piece of gingerroot, sliced
1 large zucchini, halved and sliced
1 pound baby bok choy, trimmed
1/2 teaspoon sesame oil
Pinch cayenne pepper
In a large saute pan, bring the broth, coconut milk and ginger to a boil. Add zucchini; cover and cook for 2 minutes. Add the bok choy; cover and cook for 5 minutes or until tender. Transfer vegetables to a serving platter and keep warm. Continue to boil broth mixture until reduced to about 1/2 cup, a few minutes. Discard ginger slices. Stir in sesame oil and cayenne; drizzle over bok choy.
This was perfect served with rice noodles. To prepare the noodles, just place rice noodles of your choice in a large glass bowl. Bring a saucepanful of water to a boil and pour over the noodles. Let stand for a few minutes, stirring occasionally until noodles are tender. Thicker noodles may take closer to 10 minutes. Rinse in cold water and then toss with a little sesame oil.
Baby bok choy gets a pretty good amount of dirt trapped down in the leaves. Just trim the bottoms off and soak and spin in a salad spinner to get the leaves nice and clean.