I wanted to make something Asian inspired and this couldn’t have turned out any better!!!
- 4 Large Baby Bok Choy
- Garlic, minced
- Edamame, frozen ~3/4 cup
- Fresh Corn, 1 ear sliced off the cob
- Carrot, julienned
- Daikon Radish
- Sesame Seaweed Snacks
- Ume Plum Vinegar
- Toasted Sesame Oil
- Rice Vinegar
1. Preheat oven to 450°.
2. Wash bok choy thoroughly while intact. Slice into quarters lengthwise and wash again just in case there is some grit hiding in the stem.
3. One a cookie sheet lay bok choy in a single layer. Sprinkle with some fresh garlic and top with ~2 tablespoons tamari and ume plum vinegar each. Bake for 10-15 minutes rotating once. Once the greens start to wilt they are pretty much done. The stems become juicy but stay crisp.
4. Meanwhile, in a skillet heat up some toasted sesame oil and add some fresh garlic. Once it starts to soften add a little tamari and rice vinegar. To this add the frozen edamame and carrot. Cook for ~5 minutes and then add the corn. I wanted the corn to still be crisp so I cooked it briefly. Add more tamari and rice vinegar if needed.
5. Assemble salad: Bok choy on the bottom topped with the carrot-edamame-corn salad. Garnish with some daikon radish and lastly top with seaweed snacks that have been crumbled.