I love me some Thai food. I can't do too much of the spicy Thai but I go gaga over Pad Thai and I am totally nuts for their peanut satay. Another one of my favorite Asian foods to eat is Baby Bok Choy. The baby bok bok (as rob calls it), is much milder in taste and thinner in texture than regular bok choy. This leafy green, is very hard to find, and recently the price of it has greatly increased. Wegman's lately has been selling one small bunch for $4.25! Because baby bok choy cooks down the way spinach does, you need at least 3 or 4 bunches to serve 2 to 4 people. Baby bok choy, also known as Chinese Cabbage, is a member of the mustard family. You can eat the stalk and leaves. The inside little baby nugget, as I like to call it, is a very tender little piece. Do not discard this! Bok Choy can be sauteed, added to stir fry, steamed, grilled, or even roasted. The leaves taste similar to spinach, while the taste of the stalk is thicker and has more of a mild cabbage flavor.
Luckily, today I stumbled upon it for a dollar a bunch at a local produce market and decided to mix it up Thai style in some peanut sauce with some chicken and lo mein noodles. Here's what I concocted:
Rummy's panko breaded chicken thighs with stir fried edamame, leeks, mushrooms, and baby bok choy in a Thai peanut sauce:
3 to 4 bunches of baby bok choy
1/2 bag of fresh or frozen edamame
1 leek sliced thin
1 package or can of mushrooms any type (all I had on hand today was canned but some fresh shitake mushrooms would be dynamite in this dish)
2 or 3 Tablespoons of peanut or sesame oil
1 bottle of Thai peanut sauce
1 package of lo mein noodles
1 pound of boneless skinless chicken thighs
panko bread crumbs
salt, pepper, sesame seeds, garlic powder
Spray glass baking dish with spray and preheat oven to 350.
dip thighs in eggs, then panko
drop onto dish, season, and place in oven for 30 minutes.
Heat a pot of water for noodles, heat wok on medium high, add oil
throw veggies in the wok when hot, add more oil if needed
When bok choy is getting soft and tender, add peanut sauce. I used a little more than 1/2 a bottle and covered wok with lid, turning heat to medium low. Stir that baby occasionaly.
Add noodles to pot when water is boiling and cook 5 minutes, drain and add to wok
Add more sauce if you like. You can add crushed red peppers if you like it spicier. The bottled sauce is slightly spicy.
Spoon the bok choy, noodle mixture onto the plate, add slices of chicken on top, add a drizzle of sauce, and garnish with sesame seeds and crushed peanuts
Make your husband clean up the mess and have a nice glass of dry Reisling with this tasty Thai Tuesday meal!