Bok Choy With Wild Mushrooms & Soba Noodles
Be sure to use soba made with 100% buckwheat, which is gluten-free and a member of the carrot family.
"Bok choy is the perfect companion to any cookout. If you don't care for the Nuoc Cham, the Bok choy would also be wonderful paired simply with salt and pepper and olive oil, or lemon zest and Parmesan, or made into a coleslaw with mayo, sugar, and carrots, or even tossed with pesto. The possibilities are endless!" - Chef Skylar Bush
Ingredients
nuoc cham seasoning
- 3 garlic cloves, minced
- 2 tablespoons palm sugar or white sugar
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- zest of 1 lime
- 2 tablespoons cane vinegar or distilled vinegar
- 1 red Thai chile or any spicy pepper, sliced thin, or 2-3 if you want it hot
- 1 green onion, sliced thin
- 1/2 cup really warm water
Bok Choy
- 1 pound bok choy
- salt and pepper to taste
- grapeseed oil
Preparation
1. To prepare Nuoc Cham, mash garlic into the sugar with mortar and pestle or by pulsing in food processor. Add remaining ingredients except water. Mix or pulse together. Add warm water to melt sugar. Refrigerate 20 minutes. (Keeps 2 weeks.)
2. To prepare Bok choy, heat grill or preheat oven to 425F. Slice root end of Bok choy about 1/8th inch from base so all leaves separate. Wash any dirt away. Grill or roast until tender and leaves have charred a bit.
3. Once cool enough to touch, slice into 1/4-inch pieces. Refrigerate 10 minutes or up to 3 days. Season with Nuoc Cham.
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