Thai filled bok choy and salad leaves

These Thai filled bok choy and leaves taste fresh and light and make a beautiful starter for your Thai inspired dinner. All you need are 5 ingredients listed below.

We have used bok choy (called also Chinese white cabbage or pak choi) in this recipe which has been cultivated in China thousands of years ago however it is now available all over the world. The reason that it spreads all over is its benefits. Bok Choy helps in the prevention of cancer (folate), is used as an antioxidant (vitamin C, vitamin A and beta-carotene), reduces inflammation (selenium), strengthens bones (calcium and magnesium) and many other benefits.

I have been inspired by this bok choy recipe that I twisted into a Thai version by incorporating coconut, lime, and peanuts.

Serve for 4-6 people, preparation time 30 minutes

These are all the ingredients you need:

Shred the coconut all you can buy shredded one already.

Prepare the paste from shredded coconut. Heat the pan and dry fry the coconut until golden brown. Add 2 tablespoons of sugar, a cup of water and simmer for about 5 minutes or till the mixture gets marmalade like texture. Once done remove it from the heat.

Grain the nuts and arrange individual young salad leaves and leaves of bok choy on the plate.

Start with the paste first and add a little bit of onion and piece of lime.

 

Finish with grained nuts on the top.

Bon appetite

Ingredients:

2 young salads

1 bok choy

1 cup of salted roasted peanuts

1 cup of shredded dry coconut ( you can finely chop dried coconut flakes)

1 lime

1 red onion

2 spoons of sugar

Optional: finely chopped ginger

Instructions:

1. prepare the paste from the shredded coconut.  Heat the pan and dry fry the coconut until golden brown. Add 2 tablespoons of sugar, cup of water and  simmer for about 5 minutes or till the mixture gets marmelade like texture. Once done remove it from the heat.
2. grain nuts in the mixer or cut into small pieces
3. finely chop the onion
4. peel the lime and chop it
5. arrange individual young salad leaves and leaves of bok choy on the plate
6. on each leaf add the paste, little bit of onion, lime with grained peanuts on the top ( and the ginger as per taste)

Serve immediately especially the bak choy leaves which blur very quickly.

Bon appetit!