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