I know a losing battle when I see one, but I’m currently in a fight with bok choy. Despite my aversion to its texture, I love bok choy’s flavor. My former favorite way to have it was in a coconut sauce with cod and sticky rice. But since our household has added fish to our current unapproved list, we’ve been really strapped on ideas for bok choy. (Stir fries. Incessant stir fries.)
So when bok choy came in our farm share this week – for the second week in a row – I sighed a big sigh. It seems only to work with Asian flavors, so I paced our five-foot-long kitchen trying to come up with a non-stir fry Asian meal until I was dizzy, and then remembered an old favorite – peanut noodles!
Peanut noodles are remarkably easy to make:
- bunch of scallions (and if you like things garlicy, a clove or two of garlic) sauteed in sesame oil
- peanut butter – about 1/3 cup
- soy sauce – 1/4 cup
- hot water – 1/4 cup
- cider vinegar – 1 tbsp
- touch of honey (100% optional)
- red pepper flakes
We took scallions out of our window garden, and cooked them up with bok choy from our share, and then dumped the rest of the flavors in while cooking some noodles on the side. Uber-delicious, and even better as leftovers.
It has been correctly pointed out to me that I in fact do not know a losing battle when I see one… nor, perhaps, believe in losing battles. Nevertheless, despite this victory, bok choy seems to be winning the war.