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My mom’s latest obsession is baby bok choy.  And so, I thought I’d hunt down some new and interesting bok choy recipes to try.  I didn’t have to hunt very hard.  I adapted this recipe from one I found on tastespotting.com.  It was relatively easy to make although it isn’t the best on the second day; it gets soggy.  Next time, if I plan on leftovers, I’ll keep the sauce and salad separate and dress it right before eating OR put some sauce in the bottom of one of my mason jars with salad on top and mix later.  I love my jars.

Ingredients:

2 medium cucumbers

1 bunch baby bok choy

1/4 cup peanut butter (natural – I use Justin’s)

2 tablespoons maple syrup

juice of 1/2 lime

3 tablespoons of water

1/2 teaspoon garlic-chili paste (add more for extra heat!)

1/2 teaspoon sea salt

cilantro chopped and chopped/crushed peanuts to garnish

Directions:

1.  In a small mixing bowl combine peanut butter, maple syrup, lime juice, sea salt, water and chili oil.

2.  Chill in refrigerator while you prepare the noodles.

3.  Chop baby bok choy into thin slivers.

4.  Peel skin from cucumbers.  Then, cut them julienne or continue using your peeler to yield strips or “noodles” of cucumbers.

5.  Squeeze as much liquid out of the cucumber noodles as possible (you can wrap a paper-towel around them to do this), and combine with boy choy in a large bowl.

6.  Add peanut sauce, a bit at a time, to cucumber noodles and bok choy (add more water to the sauce if needed, use more of less peanut sauce to taste).

7.  Serve immediately garnished with cilantro and chopped peanuts

Adapted from A House in the Hills.