"On My Table" is my take on food I cook at home, food I eat in restaurants and the snacks and drinks in between. I'm no expert, but I sure do love to cook--and, more importantly, eat.
Monday, May 21, 2012
Pad Puk Gai
Otherwise known as chicken with bok choy. We got an abundance of bok choy with our CSA box late last week and wanted to use it sooner than later.
Using an app on his phone, Nate found a recipe, which was easy enough and sounded tasty. The Thai-inspired recipe used up all of our bok choy and included lots of other fresh veggies. We paired it with some leftover soba noodles we had in the freezer.
We followed the recipe pretty closely, but made a few substitutions including making a sauce because other than 1/4 teaspoon of fish sauce, there wasn't anything saucey about it. And we like sauce!
I definitely recommend this recipe and it's easy enough to make it to your taste.
Pad Puk Gai (Chicken with Bok Choy)
4 cups (or one huge bunch) bok choy, chopped
1 large chicken breast, cut into cubes
4 Tbs. olive oil
2 cloves of garlic, minced
1/4 teas. fish sauce
1 small container mushrooms, sliced
1 medium onion, sliced
1 red bell pepper, cute into big cubes
2-3 green onions, sliced
(we omitted the celery and MSG the recipe calls for)
For the sauce: a couple shakes (to taste) of soy sauce, rice wine vinegar, hoisin sauce, Sriracha)
In wok, heat oil until hot. Cook chicken and garlic until done (about 5-6 minutes)
Add onions and fish sauce and cook about another five minutes.
Add the remaining ingredients and cook until veggies are tender.
Whisk together sauce ingredients and pour over veggies. Add noodles, stir and cook until warm.