I think I may have found a new favorite vegetable! Today I made sauteed bok choy, using ginger, garlic, cayenne pepper, and fish sauce.  The original recipe calls for soy sauce, but of course I didn’t have all the ingredients on hand. I figure it’s a winner if I can only substitute one ingredient.

This turned out much better than I expected, although George said he could smell the garlic (just one clove) from his car when he pulled into the garage, and Grant started coughing and getting watery eyes due to the cayenne pepper.  Once it was on our plates, served over brown rice, it was quite delicious, if I do say so myself.

George added a few dashes of his Almost Famous Habenero Hot Sauce that he made last summer from the Grill Grrrl blog. That certainly kicked it up a bit and added a nice citrus flavor.

In the wrong hands, though, it could have been disastrous.  Julia likes to copy us just a little too much! We made sure the cap was securely fastened. I love that look of concentration.

You will notice some lentil soup on her plate as well. Yeah. I wouldn’t recommend it as an accompaniment to sauteed bok choy.  Ever.  I thought I could incorporate our leftovers from Sunday with today’s side dish, but it made a pretty gross duo.

Something that is NOT gross with bok choy is dessert. I made some vanilla chocolate chip ice cream on Monday.  Just a little bit was indulgent enough for us to get over our  bok choy/lentil soup dinner.

I will definitely make this bok choy recipe again. In fact, I’m hungry for some more right now.  Or maybe I’m just hungry. We kinda had a small dinner.