Bok Choy With Apple Food

SAUSAGE WITH SAUERKRAUT, APPLES, AND BOK CHOY

Steps:

• In a large dry skillet over medium heat, lightly toast the caraway seeds until fragrant, 1 to 2 minutes. Scrape out and reserve seeds.
• Add 1 tablespoon oil to the skillet and heat over medium-high heat. Working in two to three batches, sear bok choy on all sides until lightly browned, 2 to 3 minutes per cut side. Add 1/4 teaspoon salt, 1/8 teaspoon pepper to each batch, and 1 teaspoon oil to sear each subsequent batch of bok choy.
• Add 1 teaspoon oil to the skillet and sauté apples with 1/4 teaspoon salt and 1/8 teaspoon pepper until softened but still holding their shape, 5 to 7 minutes. Reserve apples.
• Add remaining tablespoon oil to skillet and sear sausages on all sides until golden brown, 3 to 5 minutes per side. Add toasted caraway seeds, sauerkraut, and broth. Bring to a simmer, reduce heat to medium, cover the skillet, and simmer until sausages are cooked through (150°F for pork sausages, 160°F for poultry sausages), about 10 minutes. Remove cover and fold in reserved bok choy, apples, vinegar, and butter. Cook, tossing, until some of the liquid has evaporated and the bok choy and apples are warm, 3 to 5 minutes. Taste and adjust seasoning. Serve with mustard for dipping.

APPLE BOK CHOY SALAD

Steps:

• Combine bok choy, apple, carrot, and chopped onion in a large bowl.
• Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.

HEALTHY APPLE BOK CHOY SALAD

Steps:

• Always thoroughly wash the bok choy a few times. You may even need to rub off some of the soil on its large white bulbs. Drain in a colander. Then thinly slice them.
• Place thinly sliced apples and bok choy into a large salad bowl.
• Add the apple cider vinegar, olive oil, and salt.
• Toss to combine. Refrigerate for at least 30 minutes up to one hour before serving. Best served chilled
• Serves 6 to 8

APPLE BOK CHOY SALAD

Steps:

• Chop bok choy and set aside in a large bowl. If you haven't worked with bok choy before, see Anne Sainz's notes above.
• Place cashews, milk, vinegar, raisins and mustard in food processor or high powered blender and combine until smooth.
• Add apple, carrot and onion and process until chopped fine.
• Add processed mixture to bok choy and mix well.

YUMMY BOK CHOY SALAD

Steps:

• In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
• Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

BOK CHOY SALAD

Steps:

• Combine bok choy and onions and chill.
• Break up the uncooked ramen noodles and combine with the almonds and sesame seeds..
• Mix remaining ingredients.
• Before serving, combine the bok choy and noodle mixtures. Mix together the oil, lemon juice and tamari. Toss the salad with the dressing to coat.

BOK CHOY, CARROT, AND APPLE SLAW

Steps:

• Halve bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
• In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with salt and pepper. Toss.

RAMEN WITH APPLES AND BOK CHOY

Steps:

• Boil water as directed on ramen package and add soup flavoring. Keep heat on medium-high.
• Add ginger, cinnamon, pepper, and cloves. Stir into water thoroughly.
• Add chicken and shrimp; let cook for 1 minute.
• Add noodles and apple.
• Add vegetables and allow leaves to turn dark green.
• Crack open egg and add to soup, stirring (result will be slightly like egg-flower soup).
• Once chicken and shrimp are cooked and noodles are soft, remove from heat, let cool, and serve.
• Suggestion: add extra cup of water and 1 tsp chicken stock for more broth.

BOK CHOY, CARROT AND APPLE SLAW

Steps:

• Cut bok choy in half lengthwise.
• Cut stem off as well as any bruised leafy tops.
• Rinse each half thouroughly to remove any grit.
• Slice each half crosswise into thin strips.
• Place all in a colander.
• Rinse lightly and shake until most of water has drained.
• Coat top with 1/2 tsp salt, and cover with a plate that fits inside the colander.
• Place a canned good on top of the plate to weigh it down.
• Meanwhile place apple and carrot matchstick pieces in a medium bowl.
• Add lemon juice, canola oil, and ginger.
• Add bokchoy to the bowl with the apple and carrot.
• Add 1/2 tsp coarse salt and some freshly grated pepper to taste.
• Stir and refrigerate for at least 15 minutes before serving.

BOK CHOY WITH APPLE

Steps:

• Stir fry all ingredients over medium heat for 5 minutes.

BOK CHOY, CARROT, AND APPLE SLAW

Steps:

• Rinse the bok choy under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with 1 teaspoon salt. Toss to coat. Top with a plate that fits inside the colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
• In a large bowl, mix apple, carrots, lemon juice, oil, and ginger. Add bok choy; season with salt and pepper. Toss.