Wednesday, May 19, 2010
Wednesday: Yet another vegetable that can be purple, continued
Stir-fry of purple bok choy, tofu, and roasted cashews.
Bok choy (which you may also encounter as "pak choi" or other variations thereof) is yet another member of the illustrious brassica dynasty. We think all the brassica go well with cashews, so we roasted a few and threw them in to this improvised stir-fry, which was also flavored with garlic, ginger, and soy sauce.
We couldn't let these particular bok choy go because they were purple:
We had never encountered this color before. Like many purple veggies, these leaves shed their color into the dish during cooking. As you can see up top, the tofu ended up a little worse (or maybe just weirder) for the wear.