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March 11, 2015

Browned Bok Choy and Dumpling Salad

Jamie K/Save the Kales!

  • A flavorful dish that can be served hot or cold. Jamie K/Save the Kales!

Serves 3

1/2 bag vegetable dumplings
1 1/2 cups (340g) cut carrots
1 1/2 cups (340g) daikon radish, cut into strips
1 large bunch baby bok choy, halved through the stems so leaves stay together
1 tablespoon olive oil
2 cloves garlic, grated
1 inch of peeled fresh ginger, grated
1 tablespoon tamari or soy sauce
1/2 teaspoon Chinese five-spice powder

Garnish (optional):
Fresh cilantro (coriander)
Crushed peanuts
Lime wedges
Chili sauce
Toasted sesame oil

1. Cook dumplings according to package directions. Set aside.

2. Heat a little olive oil in a pan and sauté the carrots and radish along with garlic, ginger, Chinese five-spice and tamari for 5-7 minutes, until crisp tender. Set aside.

3. Place bok choy into the pan (which should still have a light coating of olive oil) cut side down, on a medium-high heat until the cut side starts to brown, about 4-6 minutes. Do not stir. Remove from heat when the bottoms are browned and the outside is still fresh and crispy.

4. Mix dumplings and carrot together in a large bowl with most of the bok choy. Place on a large plate or platter. Put the remaining bok choy cut side up in the salad for presentation. Serve with a small plate of sides and garnishes. Serve hot or cold.

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