Tag Archives: bok choy

Chinese Style Shrimp in Garlic Sauce

There’s something fun and extra challenging about recreating favorite Chinese food takeout dishes at home. Maybe it’s the extra difficulty of trying to find and choose the ingredients from the shelves of the Asian market or maybe it’s because of the exotic nature of some of the ingredients. Either way the end result is great- Chinese food from your own kitchen. Yum!

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Seared Tuna Stir Fry

I was trying to think of a way to diversify our meal ideas and different ways to use seared tuna.  The final decision was to marinate and sear the tuna on the grill and place it on top of stir fried veggies, both with an Asian emphasis.  Both parts of the dish were good alone and worked really well together.

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Kung Pao Shrimp

So, we did not end up making it to the next round of project food blog (sad I know) but we were inspired by the next challenge anyway. The challenge was to make an ethnic dish that you never have before. Hence, kung pao shrimp.

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Seared Tuna atop a Red Cabbage and Lime Slaw

Sorry that new posts on the kitten have been a little sparse lately! It’s summer and work is busy (and my dropbox had been blocked for several weeks, but now it’s suddenly working again!) but here is a dish that I made recently that I hope you all will like! I started off by making a version of Smitten Kitchen’s cabbage and lime salad with roasted peanuts. Lucky for me, SK and I share an affinity for slaw and she has several recipes on her site which all look amazing. I did not have any peanuts at home (gasp! for those who know me, you know my squirrel-like nut obsession) nor did I have green cabbage or spinach. I did have carrots and bok choy (thanks to Kensington’s farmer’s market!) however, and so this is what I came up with. As you can see, I topped it with some seared (grilled) tuna and topped it with some remaining dressing from the slaw. This dish totally rocked and is pretty much summer on a plate.

First, the slaw. Per SK’s recipe, I shredded my cabbage and placed it in a colander with at least one healthy tablespoon of kosher salt. The purpose of this step is to wilt the cabbage.

While that was happening, I shredded the carrots and sliced up the bok choy. I also added some green onion.

I also created the dressing for the slaw (process not pictured).  The ingredients of the dressing are certainly unconventional for a slaw (at least in my humble opinion) so check them out! Obviously you know one ingredient- limes!

Once the slaw was completed, I prepped my tuna. All I did was drizzle a little hot chili oil onto each side, and coat them with sesame seeds. Greg fired up the grill and seared each one for just a couple of minutes per side. I sliced them up and dinner was served!

Recipe for Red Cabbage and Lime Slaw