Baby Bok Choy Drizzled with Ume Vinaigrette

Sorry I haven’t posted in so long. It’s because I’ve been too busy eating Baby Bok Choy Drizzle with Ume Vinaigrette. No, really.

The recipe is from Alicia Silverstone’s The Kind Diet, and something about its simplicity really resonated with me. I love the idea of steaming the entire head of bok choy as is – no prepping or cutting required. (Okay, I did wash it if we’re going to get technical…)

Seriously, after steaming, just drizzle with an equal mixture of ume plum vinegar and extra-virgin olive oil, and sprinkle with gomasio (a Japanese/macrobiotic condiment consisting of sesame seeds, sea salt, and sometimes even seaweed). Nothing could be easier or healthier.

I happened to lop off the bottom of them stem this time, breaking the bunch apart a bit, but it’s even prettier if you leave it on, so I encourage you to do so!

Douzo meshiagare! (The internet tells me that’s how you say “bon appetit” in Japanese!)

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9 responses to “Baby Bok Choy Drizzled with Ume Vinaigrette

  1. I already said this on flickr, but this looks amazing and the photos are so gorgeous, Nora!

  2. I love the simplicity of this dish. This will be a must-try once I get my hands on some ume vinegar. Thanks for sharing the dish and lovely photos. :)

  3. Ohhhh…I love the sound of that. And the look of it! Sometimes simple really is better. The flavors of this would be so perfect together. I’m drooling!

  4. Simple and beautiful is best!

  5. YUM! We love bok choy around here.

  6. That looks so simple and delicious!

  7. So fresh and simple looking. I love bok choy.

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