Coconut Bok Choy Stir-Fry
I don't like to admit it, but vegetable side dishes sometimes get short shrift when it comes to my meal planning. I'll often get so involved with making an entree that come dinner time, I'll quickly steam up some greens or just forgo them altogether. Not that anything is wrong with steamed broccoli or spinach, but sometimes they get, well, monotonous.
Lately, I've found myself trying to come up with a new vegetable side for Southeast Asian entrees such as Vietnamese Clay Pot Chicken and Coconut Chicken Adobo. I'm used to steaming or just stir-frying bok choy with a bit of soy sauce or fish sauce, but decided earlier this week to make a fragrant coconut-y version with coconut milk and toasted coconut flakes. It came out so well the first time I made a few other adjustments such as adding sesame oil and sesame seeds.
It's a very simple side that looks impressive on the dinner table too. The aromas of coconut and sesame blend really well together, and the sauce is delicious on its own or poured over noodles or rice. In fact, with the leftovers, I made an impromptu noodle soup for a quick lunch by reheating the bok choy and coconut sauce, pouring it over boiled noodles, and adding a bit more salt and pepper.
And if you're looking for an entree to go with the bok choy, be sure to check out the Vietnamese, Thai, and Filipino dishes in the Recipe Index!
