bok choy

Malaysian Hot and Sour Noodles with Tofu and Bok Choy Recipe

By Joanne Bruno | May 6, 2013

bok choy, tofu, noodles, malaysian hot and sour
bok choy, tofu, noodles, malaysian hot and sour

Boy Choy and tofu has layers of texture in this dish.

When in doubt, make noodles.

That’s typically my motto, and this past week when I was having both my boyfriend and my brother over for dinner, that’s exactly what I did. Neither of these two are really tofu or vegetable enthusiasts but I handed them a bowl of these hot-and-sour noodles that were chock full of both..and miraculously enough they went back for seconds. Now that is the power of the noodle for you.

bok choy, malaysian hot and sour noodles

Fresh bok choy lends a fresh crunch to this noodle dish.

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others.

Adapted from The Tropical Vegan Kitchen

Bok Choy and Potatoes with Romano Cheese Recipe

By Joanne Bruno | March 4, 2013

bokchoy

Bok choy gets such short shrift in the food world, being used predominantly for stir fries and little else. However, this relative of the cabbage has the potential to be used for so much more. High in vitamins A, C and K it is a healthy and welcome addition to just about any dish. Here, I’ve paired it with a bell pepper and romano cheese stew, and topped it with scallions to make what feels like an Italian-Asian fusion meal. The flavor profile may be non-traditional, but it just works, turning this member of the brassica family from a one-note veggie into something more. Read More

Cool and Crunchy Chicken Salad Recipe

By Marcus Samuelsson | August 31, 2012

Photo: bknabel

Photo: bknabel

Inspired by Vietnamese summer salads, this dish gets its bold flavor from fresh limes, pungent fish sauce and spicy jalapeno in the vinaigrette. I added carrots for some color and sweetness and sprinkle the salad with roasted peanuts for texture and bite. If you prefer a lighter meal, you can omit the chicken or substitute grilled shrimp or tofu for protein.

Recipes

Grilled Duck Leg with Tea-Poached Bok Choy Recipe

By Marcus Samuelsson | January 26, 2011

Photo: Paul Brissman

Grilling outside in winter poses obvious challenges, but using a grill pan indoors still lends poultry a smoky taste. Aromatic tea helps cut the richness of these crispy grilled duck legs, and I like to use an Asian-inspired spice blend to emphasize the dish’s citrus flavors. For a lower fat and more cost-efficient option, switch chicken for duck.

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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