Warm bok choy and cranberry salad

Ever been caught in the crossroads of craving something warm yet refreshing? Let’s introduce you to the answer: Warm bok choy and cranberry salad. This beautiful union of east meets west offers the delightful crunch of bok choy paired with the tangy sweetness of cranberries, creating an experience that dances on your palate.

Ingredients for Warm bok choy and cranberry salad

• 4 medium bok choy, cleaned and chopped (approx. 400g)
• 1/2 cup dried cranberries (120 ml)
• 2 tbsp olive oil (30 ml)
• 2 cloves garlic, minced
• 1/4 cup slivered almonds (60 ml)
• Salt and pepper to taste
• 1 tbsp sesame seeds for garnish (15 ml)

Preparation and Cooking Time: 15 minutes

Serves: 2

Nutritional Facts (per serving)

• Calories: 180 kcal
• Protein: 4g
• Carbohydrates: 25g
• Dietary Fiber: 3g
• Sugars: 15g
• Fat: 8g
• Sodium: 100mg

Instructions

1. In a large skillet or wok, heat the olive oil over medium heat.
2. Toss in the minced garlic, letting it sizzle but not brown.
3. Gradually add the chopped bok choy to the skillet.
4. Stir-fry the bok choy until it’s slightly wilted yet retains its crunch.
5. Sprinkle some salt and pepper for seasoning.
6. Now, introduce the dried cranberries and slivered almonds into the mix.
7. Continue stir-frying for another 2-3 minutes, ensuring the cranberries get slightly warm and the almonds turn a tad golden.
8. Remove from heat and transfer to serving plates.
9. Finish by sprinkling sesame seeds on top for an added touch.

Tips

1. Fresh bok choy is key. Ensure the leaves are vibrant green and the stalks are firm.
2. Want an added kick? A pinch of red chili flakes can elevate the flavor profile.
3. Toasting the almonds separately before adding can intensify their nutty flavor.

Serving Suggestions

• Warm bok choy and cranberry salad can be paired with grilled chicken or tofu for a complete meal.
• Works beautifully as a side dish for most Asian main courses.
• A cold glass of sparkling water with a squeeze of lemon complements the salad’s flavor profile.

There’s a certain charm about a dish that defies categories, and Warm bok choy and cranberry salad does just that. It’s not just a salad; it’s an experience. From the initial crunch of the bok choy to the final tang of cranberries, it promises a roller-coaster for the taste buds. At AH7, we believe in promoting dishes that don’t just satiate the stomach but also the soul. And this salad does exactly that. Whether you’re a fitness enthusiast looking for a healthy bite or someone seeking culinary adventures, this dish is sure to entice. The symphony of flavors and textures beckon, and all that’s left is for you to take the plunge. Dive in, explore, and cherish the warmth of the Warm bok choy and cranberry salad. After all, food is not just about eating; it’s about creating memories. Here’s to many such memorable meals! Cheers!

WARM BOK CHOY AND CRANBERRY SALAD

Ever been caught in the crossroads of craving something warm yet refreshing? Let’s introduce you to the answer: Warm bok choy and cranberry salad. This beautiful union of east meets west offers the delightful crunch of bok choy paired with the tangy sweetness of cranberries, creating an experience that dances on your palate.

5 from 1 vote

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Prep Time: 15 minutes minutes

Nutritions

Nutrition Facts

WARM BOK CHOY AND CRANBERRY SALAD

Amount per Serving

Calories

180

% Daily Value*

Fat

 

8

g

12

%

Sodium

 

100

mg

4

%

Carbohydrates

 

25

g

8

%

Fiber

 

3

g

13

%

Sugar

 

15

g

17

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 4 medium bok choy cleaned and chopped (approx. 400g)
• ½ cup dried cranberries 120 ml
• 2 tbsp olive oil 30 ml
• 2 cloves garlic minced
• ¼ cup slivered almonds 60 ml
• Salt and pepper to taste
• 1 tbsp sesame seeds for garnish 15 ml

Instructions

• In a large skillet or wok, heat the olive oil over medium heat.
• Toss in the minced garlic, letting it sizzle but not brown.
• Gradually add the chopped bok choy to the skillet.
• Stir-fry the bok choy until it’s slightly wilted yet retains its crunch.
• Sprinkle some salt and pepper for seasoning.
• Now, introduce the dried cranberries and slivered almonds into the mix.
• Continue stir-frying for another 2-3 minutes, ensuring the cranberries get slightly warm and the almonds turn a tad golden.
• Remove from heat and transfer to serving plates.
• Finish by sprinkling sesame seeds on top for an added touch.

Notes

TIPS

1. Fresh bok choy is key. Ensure the leaves are vibrant green and the stalks are firm.
2. Want an added kick? A pinch of red chili flakes can elevate the flavor profile.
3. Toasting the almonds separately before adding can intensify their nutty flavor.

SERVING SUGGESTIONS

• Warm bok choy and cranberry salad can be paired with grilled chicken or tofu for a complete meal.
• Works beautifully as a side dish for most Asian main courses.
• A cold glass of sparkling water with a squeeze of lemon complements the salad’s flavor profile.