Bok choy is a Chinese white cabbage — you'll find it in many Asian dishes.

What Does Bok Choy Taste Like?

The greens have a spinach-like taste with a very mild bitterness.

What Part of Bok Choy do You Eat?

Bok Choy has a white bulb at the base and a green leafy top that looks like spinach. The whole vegetable can be eaten.

What are Some of the Biggest Nutrients in Bok Choy?

Bok Choy is a great source of vitamin C and K. It also has fiber that supports gut bacteria.

Bok Choy Cauliflower Curry Recipe

Name: Bok Choy Cauliflower Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 jar Roland brand Thai red curry paste; 1 can unsweetened coconut milk (Goya is our favorite); 3 T. brown sugar; 2 t. Madras curry powder; 2 T. vegetable oil; 2 t. Kosher salt; 1 lime cut in quarters; 2 bunches of baby bok choy ( 6 to 8 ), leaves cut vertically in half; 1 medium cauliflower, cut into bite-size florets; 14 oz. of firm tofu, cut into 1/2-inch cubes; 1/4 c. vegetable oil; 1 ts. salt; 1 ts. pepper; 1/4 cup roasted cashews or peanuts; 1/4 cup unsweetened coconut flakes; 2 cups cooked white

Description

This Bok Choy Cauliflower Curry Recipe is easy to make and packs lots of flavors and nutrients.

Ingredients

Scale

Sauce

1 jar Roland brand Thai red curry paste

1 can unsweetened coconut milk (Goya is our favorite)

3 T. brown sugar

2 t. Madras curry powder

2 T. vegetable oil

2 t. Kosher salt

1 lime cut in quarters

Stir Fry

2 bunches of baby bok choy ( 6 to 8 ), leaves cut vertically in half

1 medium cauliflower, cut into bite-size florets

14 oz. of firm tofu, cut into 1/2-inch cubes

1/4 c. vegetable oil

1 ts. salt

1 ts. pepper

1/4 cup roasted cashews or peanuts

1/4 cup unsweetened coconut flakes

2 cups cooked white

Cook Mode Prevent your screen from going dark

Instructions

Make the sauce: heat the oil in a small saucepan over low heat. Add the curry paste, coconut milk, brown sugar and salt. Whisk to combine and heat until slightly simmering. Add the lime. Heat for five more minutes over low heat. Taste and add more salt or sugar if you prefer it sweeter. Set aside.
Bring a large pot of water to boil. Add the cauliflower florets and cook for two minutes. Remove immediately and drain in a colander.
For the stir fry, heat the oil in a wok or large frying pan. Add the tofu; turn until golden brown on most sides (about five minutes). Remove the tofu to a plate. Immediately add the blanched cauliflower florets and the bok choy. Stir on over high heat for about 3-4 minutes until you get a slight char on the cauliflower. Turn heat to medium, add the tofu and gently stir to combine. Add half the curry sauce, stir gently and heat through for five minutes.
If the mixture seems too dry, add another quarter cup of the remaining sauce or more if you wish. Keep the leftover sauce for up to one week in the refrigerator or freeze.
Serve over rice, top with a sprinkle of cashews and coconut.

Notes

This recipe is inspired by “Myers + Chang At Home”.

Note: If bok choy is hard to find, you can use baby spinach or broccolini (or both!)

Prep Time: 15 minutes
Cook Time: 30
Category: Dinner/lunch
Method: Stir fry
Cuisine: Asian