Recipe of the Week

Used in soups and stir fries, bok choy is common in Chinese cooking. It is high in vitamins A, C and calcium. It can easily be added to any turkey soup (if you still have thanksgiving leftovers!) and is a great addition to any casserole. 

1/2 cup olive oil

1 Tablespoon of sesame oil

1/4 cup white vinegar

2 Tablespoon sugar

2 tablespoons soy sauce

1 bunch bok choy, cleaned carefully

1/8 to 1/4 cup slivered almonds, toasted

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.

Tear the leaves from the bok choy stems. Chop the leaves to small salad-sized pieces. Slice the stems cross-wise into 1/4 - 1/2-inch long pieces.

Put the bok choy in your salad bowl. Garnish with the toasted almonds, toss with dressing, and serve.