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If this recipe looks familiar to you, it’s because it’s the cover recipe on the January/February 2013 of Vegetarian Times. I got my subscription in the mail one day and literally squealed when I saw this on the cover.
Done and done.
I immediately added some of the ingredients for my next trip to the store. Having not worked with bok choy before, this was an exercise in expanding my culinary horizons (p.s. it’s super easy to prep and cook…..). The combination of flavors here is pretty great, too. This dish also worked extremely well as leftovers (just reheat in the microwave.) As a side note, if you want to make this a vegan-friendly dish, here’s a tip: When I took this for lunch (not having access to randomly poaching an egg at work), I mixed in a little soy sauce and peanut butter with extra green onions on top. It was like a spicy little peanut soy sauce version (and, to be honest, I almost liked this version better.) Mix and match your flavors here-this is an extremely forgiving dish that you can play around with.
Spaghetti with Bok Choy and Poached Egg
Servings: 4
Ingredients
1 tablespoon olive oil
1 bunch bok choy, thinly sliced
1 red bell pepper, thinly sliced
Pinch red pepper flakes
4-5 cloves garlic, minced
1 cup vegetable broth
4 large eggs, poached
1/2 pound whole wheat spaghetti
Green onions, chopped
1/2 cup Parmesan cheese, grated
Instructions
1. In a deep skillet over medium-high heat, heat the olive oil until shimmering.
2. Add the bok choy, bell pepper, and a pinch of red pepper flakes, and cook, stirring frequently, until the vegetables are lightly browned and softened, about 5 minutes or so.
3. Add the garlic and the vegetable broth, mixing well.
4. Reduce the heat to medium-low and simmer the mixture for three minutes. Remove from the heat; cover, and set aside.
5. Meanwhile, prepare the pasta according to package directions (get your poached eggs ready at this point, too). Drain the pasta and then toss with the bok choy mixture. Cover; set aside and keep warm.
6. Divide the pasta between serving bowls and top each serving with a poached egg, 2 tablespoons of Parmesan cheese, and sprinkle with green onions.
Source: Barely adapted from Vegetarian Times, January/February 2013.
Jade Asian Greens - Love this! How simple, nutritious and downright beautiful! We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on super healthy Asian green vegetables like baby bok choy, gai lan, dau miu, yu choy, gai choy, etc. https://www.facebook.com/Jade.Asian.Greens
–Your friendly Southern California farmers at Jade Asian Greens
https://www.facebook.com/Jade.Asian.Greens
Alex - If you have access to a microwave at work, you can use it to poach an egg: http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/04/how-to-poach-eggs-in-the-microwave.html
Batya - I have such a humongous bag of Bok Choy in my fridge (courtesy of H-Mart and their ridiculously low prices on Asian greens)…so I’m pretty sure this recipe’s got my name on it. I’ll also be scouring your blog for Super Bowl treats– I think Fried Bocconcini will likely do the trick! Have a great weekend.
Maria - Love it! I ate bok choy when I lived in Japan nearly two decades ago but only cooked with it at home about a month ago. Hubby and I, too, are looking to expand our veggie horizons and every time we shop at the Asian store, we pick up a new veggie and scour the internet for recipes to use it. Bok choy is now a regular in our grocery cart.
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