Erin’s Easy Eats

So tonight I made Tofu and Red Peppers and I was thinking that, instead of having the normal teryaki noodles or whatever that we normally have, I’d have some steamed bok choy with some sauce.  And then I got to thinking, as healthy as that would be, I’d probably be hungry again in about 10 minutes.  So, I decided I’d make some rice.  And then I looked at the pile of dishes in the sink, and cried because we don’t have a dishwasher.  And then I decided I’d make rice with bok choy, and save myself one pan and one lid, because every little bit helps when you’re tired of doing dishes.

Anyway, I threw this together with a lot of the same ingredients as the tofu and red peppers, so there was less chopping.  I just grated the ginger and chopped the garlic at the same time, and divvied it up.

Ingredients:

• 4 Tbs soy sauce or tamari plus enough water to equal 1 1/2 cups
• 3/4 c. jasmine rice
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 Tbs grated ginger (or about 1/2 tsp dried)
• 1 Tbs Dijon mustard (just trust me here)
• 1 lb bok choy, stalky parts and that icky bottom thing removed, chopped into bite sized pieces

Saute the onion, garlic, and ginger together until onions are just soft, about 5 minutes.  Add rice, soy and water combination, and mustard.  Cover and let simmer about 12 minutes, until most (but not all) of the water has been absorbed by the rice, stirring occasionally.  Add bok choy and stir to distribute.  Continue cooking another 3-4 minutes, until bok choy is just starting to get tender.

Tags: bok choy, healthy, recipes, rice, tofu, vegetarian