Bok Choy with Peanut Sauce Udon Noodles and Beet Greens

The bok choy and beet greens in this meal are again from Liz’s garden.  Thank You!  Thank You!

I steamed the beet greens and served them with ume plum vinegar and balsamic vinegar.  These were some of

the best beet greens I’ve ever eaten!

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I sautéed the bok choy with some chopped onion, fresh grated ginger, soy sauce, ume plum vinegar, and honey.

I always put the bok choy stems in a bit earlier than the greens as they stems take longer to cook.

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I cooked the udon noodles and topped them with Sisters Pantry Spicy Peanut Sauce and Fish Sauce.

(I have used this peanut sauce in a previous post Tofu and Noodle Salad).

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This meal was super quick to cook and a huge success!

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