Baby Bok Choy with Ginger and Walnuts

Baby bok choy is easy to find, easy to cook, and is tender and delicious. Candied ginger, chopped walnuts, and garlic add a beautiful flavor in this simple recipe that tastes exotic and looks creative. 

Bok Choy is a light and healthy vegetable that you may want to include in your diet.

Easy Vegetable Chow Mein

Do you love Chinese food? You can make your own easy vegetable chou mein.

Ever since I can remember, vegetable chou mien has been one of my favorite Chinese dishes. 

I love the mild and comforting flavor of sauteed onions, cabbage, and celery.  Over rice, it provides a filling meal that is healthy and delicious. 

When I was a little girl, we lived about 4 miles out of the city of Trenton, New Jersey. In those days all of the restaurants were in the center of town. 

There was only one Chinese restaurant and we enjoyed going there for their lunch specials. I would order chou mien and my mother would order sub-gum chou mien. The only difference between the two being whole balanced almonds. 

It's been a full year since we've gone out to eat in a Chinese restaurant, so I decided to make my own Chinese chou mein.  I used some non-GMO cornstarch to make a delicious sauce and topped it with some crushed peanuts, freshly squeezed lime, and fresh cilantro. 

It came out so good that my husband asked for seconds. 

Ingredients: 

1 cup of cooked rice per person set aside

2 cups of onion, sliced in half moons

1 cup of sliced sweet red peppers

1 cup of sliced celery

2 cups of sliced white cabbage

1/2 cup of vegetable broth, divided

optional: Cracked pepper to taste

1 Tablespoon of cornstarch mixed into 1 cup of water

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

fresh lime

1/2 cup of chopped cilantro

1/4 cup of chopped peanuts or chopped blanched almonds

Directions: 

Heat a large skillet. Add onions and allow to sautee in its own juices for 2 minutes, stirring. Add red pepper, celery, cabbage and half of the broth. Sautee in the juices for about 5 minutes. Add garlic powder, onion powder, salt and pepper. Stir together, and add the cornstarch that has been dissolved in water. Reduce heat to low, cover the skillet, and cook for about 5 minutes, stirring occasionally to prevent sticking or burning. If it needs more liquid , use the other half of the broth.

Serve over white or brown rice (your choice). Top with chopped cilantro and a good squeeze of lime. 

Don't have time to make rice for this recipe? 

I make baggy size packets of cooked rice to keep in my freezer (see link) for just this occasion.

Notes: 

This recipe is compliant with Dr. McDougall's diet book called, The Starch Solution ( link) and the philosophy of Forks Over Knives (link) .  

It is a Whole Food Plant-based no oil recipe. I highly recommend reading The Starch Solution if you are looking for a way to lose weight, eat healthier, and still be able to eat potatoes, rice, and other starches.

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Vegetable Chow Mein- vegan and gluten free

Simple yet soothing, vegetable chow mien is a tasty low calorie and healthy side dish that goes great with almost any meal. Toss it with a protein and rice and it becomes the meal.

The first time I tasted vegetable chow mien was when I was ten years old. That was many years ago, long before most people in the town of Trenton, NJ had ever seen a Chinese restaurant (1960).

My mother, being a New Yorker, was familiar with such restaurants from China Town in NYC. Back in the 1960's, our little city had only one rundown little Chinese restaurant. It was tucked away on a dark side street, off the beaten path, not far from an area where we shopped for clothes and shoes, called "downtown" Trenton- a bus ride (mom did not drive) away from our home.  

The Trenton Chinese restaurant was a fun place that my mom and I frequented whenever we took the bus to shop "downtown". I thought the Chinese restaurant was unusual and somewhat fascinating- It proudly displayed live lobsters caged in tanks (never could deal with that), bright red decorations with words in a foreign alphabet, grouchy impatient waiters who spoke a language I couldn't understand, chop sticks to scoop up our food instead of forks, prolific pots of hot jasmine tea, cookies that told our fortunes, and really good chou mein.  

My mother always ordered sum gum chow mien; I ordered vegetable chow mien. 

My order was one of the the simpler choices on the menu, but I found it soothing and filling. It must have been the combination of slowly sauteed and well cooked sweet sliced onions, celery, cabbage, and bean sprouts in the gooey Chinese white sauce that was so delicious.

 

I loved Vegetable Chou Mien then,  and I still enjoy it now!

 I add sliced mushrooms to my recipe and sometimes vary the vegetables with cauliflower, red pepper, or broccoli. It can be made in a skillet or a wok if you have one.

I can make a batch rather quickly, and it adds some variety of nutrients to my vegetable side dishes. If I prefer to eat the chow mein as a meal, I eat it with rice and a protein. YUM!!

All vegetables add important nutrients to the diet. As you may have noticed,  this dish is mostly white vegetables. I was surprised to find out that despite their lack of color, white veggies don't fall short on providing protective nutrients. White veggies, such as mushrooms, sprouts, cabbage and onions provide powerful immune boosting activity to the body and are very important for a strong immune system.

This is my homemade version of Chinese vegetable chow mein

Chow Mein
2 large yellow onions, sliced in 1/2 moons
2 cups of celery chopped
1 package of fresh sprouted bean sprouts
1/2 carrot grated
1 package of white mushrooms, sliced
1/2 small head of Chinese cabbage shredded

1 cup of chopped bok choy
1/4 cup  of vegetable broth for sautéing (oil can be substituted)

3/4 cup of water 

1 tablespoon of non-GMO corn starch

Optional: 1 tablespoon of Tamari sauce  

Seasoning: salt and; pepper to taste.

Heat a large skillet and then add the 1/4 of vegetable broth. When hot quickly add the onions, celery, carrots, shredded cabbage and cook on medium slowly for about 4 minutes. Mix 3/4 cup of water with the corn starch and stir well. Pour over the vegetables and continue to cook mixing well . Reduce to medium /low heat and saute slowly until vegetables are tender but not overcooked. 

For the greatest variety of nutritional benefits, vary the colors of your veggies. Each color group provides unique properties. My rainbow salad provides nutrients from almost every color group.

 Follow me on Pinterest Gluten Free A-Z  and Twitter  and/or  Instagram for additional ideas for healthy whole food, gluten-free, eating. 

Vegan Hot & Sour Soup

      

 

Hot and sour soup is one of my favorite soups 

There is a vegetarian Chinese restaurant in Philadelphia Chinatown that makes an awesome gluten free Hot and Sour Soup ( I bring my own gluten free soy sauce)! But, it takes me a 1/2 hour to drive to Philly and an additional 1/2 hour to find a parking space near Chinatown!

For years I have been searching for a good gluten free hot and sour soup recipe that I can make at home; I think I finally found one.


Me (in black) and My Cousin Harriet (in red)
 Ready to Eat a Beautiful Dinner at Her House In Naples, Florida during Xmas Vacation 

I teach at a prestigious private prep high school near Princeton, NJ which has 40% boarding students from all over the United States and the world. We have a beautiful formal dining hall that serves fabulous lunches to the staff and students daily. They use fresh wholesome ingredients, nothing is fried, and they make many ethnic specialties. 

Lunch is a buffet and it's like eating at a wedding with all kinds of stations for stir fry, deli stations, soup stations, salad bar, main courses and dessert stations. It is amazing because they serve over 700 people/day and this wonderful lunch is included in our contract. (Tuition, room, and board is over $40,000 a year to attend this high school.Tuition for local non-boarding students is $28,000 year for high school) 

Last week the chefs made a Vegetarian Hot and Sour Soup .
Truthfully, I didn't expect it to taste authentic, but I was pleasantly surprised. It was so good, I did something I never thought of doing in the fourteen years I have been eating lunches in our school dining hall.  I asked for the recipe!

The following recipe was given to me by the head chef,  "Joe" . So I'm calling the recipe what else, but-

Joe's Vegetarian Hot and Sour Soup

Ingredients
4 cups of flavorful vegetable broth
4 cups boiling water
2 TBSP gluten free soy sauce
1 TBSP toasted sesame oil
1-2 TBSP hot sauce to taste
1/2 cup green onion , chopped
1 pound tofu, drained and sliced in matchsticks
2 containers fresh white mushrooms, sliced in half and then thin
salt and pepper to taste
1 TBSP non GMO cornstarch
1/2 cup water

Directions:

In an 8 qt soup pan, saute green onions, mushrooms, and tofu for a few minutes in olive oil spray. Add hot vegetable broth, boiling water, gluten free soy sauce, and hot sauce, Cook for 10 minutes . When soup is done, mix 1 tablespoon of organic non GMO cornstarch in 1/2 cup water in a separate bowl. Next, slowly add the cornstarch mixture to the cooked soup and stir the soup until it is slightly thickened. Season with toasted sesame oil, salt and pepper.

Step by Step Pictures




Get some fresh green onions or scallions ( These were beauties at the Asian Market)




Chop scallions

Cut mushrooms in half and slice ( you can mix other varieties of mushrooms as well)







Add chopped scallions, mushrooms, and tofu to a large skillet




Saute mushrooms, scallions, and tofu



Add broth,  boiling water, sesame oil, hot sauce, gluten free soy sauce, and bamboo shoots if desired.  Cook covered on low simmer for about 10 minutes. Add cornstarch and water, stir and allow to sit for about 1/2 hour before serving for flavors to mingle. Tastes good the next day too.



Enjoy


My Notes: The tuition prices reflect 2011 prices for the school. This recipe published on 10/24/11