Last week, I opened my organic produce box and there was a big bunch of bok choy. While I’ve enjoyed bok choy over the years, I’d never actually cooked any myself. My rationale? What’s the point of of Irish girl attempting Asian cooking here in Southern California? It almost seems insulting to the many fine Asian eating establishments here for me to cook anything that requires “rice vinegar” or “five spice mix. ” But that aside, I still had this big bunch of bok choy to consume.
So I took my bok choy dilemma to Facebook.
And, without judgment, I crowdsourced dinner. You left 22 comments, many with links to recipes. Thank you so much, my Facebook friends. My original plan was to grill it with a little soy, ginger and rice vinegar, but that didn’t work out. (Thanks anyway, Professor Kerry) So, last night, I went with the Beef and Bok Choy Hot Pot suggested by Kim Hall, then followed up by Dana Carroll with an actual link. I had all the ingredients except the fresh ginger, so it required a trip to the store, but not a huge outlay of cash. Kim, Dana– the Hot Pot was a hit! Fresh and delicious.
Here is the recipe in case you find yourself with a big bunch of Bok Choy: Beef and Bok Choy Hot Pot from Cooking Light
In the meantime, I thought I’d crowdsource a few other items that I have questions about:
- I need to create a picture thank you card. What’s the best place to do that if it’s a non-holiday?
- What’s our collective stance on those brightly colored jeans for women over 40? Are we pro-color pop or should we stick to blue?
- Thinking about throwing some tomato plants into a bed in the back yard. What kind of tomatoes should I grow?
- Anybody got a good hard wood floor guy in Pasadena? I need to have the floors redone at some point this year.
- Looking for white palazzo pants for an event. Any suggestions?
- What should I do with all that leftover ginger?
Embracing my Chaos, Lian
Thanks, Crowd. If you need anything from me, let me know.