words LUCY OHLSEN
I’ve never cooked bok choy, but I’m always drawn in to the bok choy booth at the Eugene Farmer’s Market. Two platters of bright, colorful greens draw me in with their sweet garlicky wafts and sesame-seed polka dots, and I can never resist.
This week, I actually bought some bok choy to see if I could make any of that magic at home. I didn’t buy the seasoning packets offered from the bok choy stand, because, well, I’m not that in to seasoning packets. This recipe is inspired by what my taste-buds remember from those platters, but also by springtime, nostalgia for New Mexico, and a fierce grumbly tumbly.
Bok choy isn’t particularly flavorful by itself, so strong flavors get their chance to shine. A sweet, spicy, spine tingling combination of ginger, New Mexican chile powder, garlic, cumin and onions underlies this dish. It is further accented by chopped peanuts that add crunchy satisfaction and protein richness. Baked baby potatoes are an excellent carrier for the spicy veggies, but rice or any other grain that is fairly neutral-flavored and has some sauce-soaking potential will do.
1 clove garlic
1 inch knob of fresh ginger, minced
1 Tbs New Mexican red chile powder (or some other kind of chile powder, or some chopped jalapeno)
1 tsp cumin
1 head baby bok choy
¼ cup chopped peanuts
1 T olive oil
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