Bok choy, also called pak choi, is a Chinese cabbage that grows in a cluster much like celery but has lovely flowing dark green leaves emanating from the base. Baby bok choy plants are much smaller than the typical large stalk and their petite size make for a lovely presentation on a plate.
In this recipe we’ve kept the stalks intact and roasted the bok choy then layered it over a bed of farro. Rice or or noodles would also serve as a tasty bed for bok choy. Finish it with a generous sprinkle of Glory Kitchen Penang nut & spice mix. Enjoy!
Baby Bok Choy & Farro
Ingredients
- Penang nut & spice mix
- 3-4 baby bok choy, sliced in half
- olive oil
- sea salt
- 1 cup farro
- 2 cups vegetable or chicken stock
- ½ - ¼ cup peanuts or cashews, toasted
Instructions
- In a medium saucepan bring vegetable or chicken stock to a boil. Add farro and boil for 10 minutes. Remove from heat, cover and let sit until all the liquid is absorbed.
- Take bok choy halves and toss with a bit of olive oil to coat lightly. (I massage the leaves and stalks gently with my hands to lightly coat with oil). Place face up on a baking sheet lined with parchment paper. Season with sea salt and top with a good pinch of Penang nut & spice mix.
- Bake bok choy at 400° for about 15 minutes or until cabbage is lightly browned and wilted. Keep a close eye out for the oven because it tends to cook quickly. Remove from oven.
- Take farro and toss in toasted nuts and 1 1/2 teaspoons of Penang nut & spice mix.
- On a serving plate arrange a bed of farro mix. Top with roasted bok choy. Garnish with a few more nuts & a bit more Penang mix.
Notes
This recipe would also work well with Cairo & Mumbai nut & spice mixes.
© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
