You don't have to go to a Chinese market to find bok choy -- It's now widely available at grocery stores. It belongs to the cabbage family and as such you'll know it's a wonderful source of vitamins A and C.
- 1 1/2 lbs (625 g) baby bok choy
- 2 cups (500 ml) rice noodles
- 1/2 cup (125 ml) black beans, cooked
- 2 Tbsp (30 ml) coconut butter
- 3 cloves garlic, minced
- 1 cup (250 ml) carrots, julienned
- 1 cup (250 ml) zucchini, julienned
- 1 cup (250 ml) celery, julienned
- 1 cup (250 ml) leek (or white onion, julienned
- 1 cup (250 ml) bamboo shoots
- 2 Tbsp (30 ml) tamari
- 1 tsp (5 ml) ginger, minced
- 1 cup (250 ml) soy bean sprouts
- Sea Salt and fresh ground pepper, to taste
- 2 Tbsp (30 ml) toasted sesame seed oil
- 1 tsp (5 ml) black or white sesame seeds, for garnish
- 1 tsp ( 5 ml) fresh cilantro, chopped (optional)
Blanch boy choy for three to four minutes in a pot of salted boiling water. Drain, reserving water, and immediately rinse with cold water. Place rice noodles in a large bowl then pour reserved boiled water over top. Soak for seven to ten minutes then drain, add black beans and toss thoroughly.
In a pan, heat coconut butter over medium heat and sauté garlic, julienned vegetables and bamboo shoots for two to three minutes or until tender. Stir in tamari, ginger and sprouts; season with salt and fresh ground pepper. Remove from heat then stir in sesame seed oil.
Place bok choy onto plates, arrange noodles and beans on top and then the sautéed vegetables. Sprinkle with sesame seeds and cilantro and serve.