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Bok Choy is sometimes referred to as chinese cabbage. It is delightful both raw and cooked. The stems are succulent and crispy and the leaves are generally a dark green. You can eat both the stems and the leaves. Very high in vitamin A.


QUICK IDEAS: boil in water to make a soup broth; chop finely into a salad as the stems add a crunchy texture; cook lightly with some soy sauce for a easy side dish.

Chicken Tacos with Bok Choy and Radish Slaw: serves 4
from Dishing Up the Dirt


2 tablespoons oil

zest and juice of 1 lime 

1/4 cup low sodium tamari sauce (or soy sauce)

2 teaspoons honey

1/4 teaspoon crushed red pepper flakes

1/4 cup fresh cilantro, roughly chopped

1 (2 inch) piece fresh ginger, minced

2 chicken breasts, cut into roughly 1 inch chunks

2 Tablespoons peanut oil


Bok Choy & Radish Slaw:

1 medium sized head of bok choy, stems and leaves very thinly sliced

1 bunch of radishes, greens removed (save for another use) and very thinly sliced

1/4 cup peanut oil

2 tablespoons low sodium tamari (or soy sauce)

juice and zest from 1/2 a lime

1 Tablespoons toasted sesame oil

1 Tablespoon honey

1 teaspoon freshly grated ginger

1 clove of garlic, minced



peanut oil for frying

8 corn tortillas

fresh cilantro for serving



1) To make the chicken, combine all the ingredients except the peanut oil in a medium bowl and let the chicken marinate at room temperature for about 25 minutes (you can also marinate the chicken in the fridge overnight)

2) While the chicken marinates prepare the slaw. Toss the thinly sliced bok choy and raidshes in a large bowl. In a smaller bowl whisk together the remaining ingreidents. Pour the dressing over the bok choy and raidshes and toss until well combine.

3) Heat the peanut oil in a large skillet over medium heat. Remove the chicken from the marinade and cook for about 3-5 minutes per side or until the chicken is no longer pink on the inside. Remove from the heat and set aside.

4) Wipe out the pan the chicken was cooked in and heat the remaining peanut oil over medium hight heat. Fry each tortilla for about 1 minute per side or until lightly browned and crisp.

5) Divide chicken between fried tortillas and top with the bok choy and radish slaw and a few sprigs of fresh cilantro.

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