Bok Choy Salad with Peanut Soy Sauce Dressing

Fact: I like cooking with new ingredients.
Fact: I rarely buy new ingredients unless I stumble upon a recipe that warrents experimentation.
Fact: I stumble upon so many recipes, I have a stack THIS high in my junk drawer.

Fact: Bok choy is a new-to-me ingredient. It came in my CSA.
Fact: There were no bok choy recipes in my junk drawer.
Fact: I found one on the Internet. Foodgawker, to be specific.

Do you have the Foodgawker app on your iPhone? (I don't know if it comes on any other platform or not.) Seriously, it's awesome. You type in an ingredient and it gives you options upon options of recipes that call for said ingredient, all pulled from the plethora of food blogs that we all love to read.

Fact: Foodgawker is food porn.

Needless to say, I found a recipe. It was healthy, easy...and I had all of the ingredients. Well, except for the rice wine vinegar. And as it turned out, the honey, but I didn't realize this until it was too late so I turned a "Tangy-Sweet, Sesame-Soy Vinaigrette" into a "Peanut Soy Sauce Dressing." It was delicious on top of chopped bok choy and shredded carrots.

Note: I didn't really measure out the bok choy in the recipe that follows. I cut up whatever I had, which ultimately filled a largish serving bowl. Seriously, just eyeball the ratio of carrots to bok choy.

BOK CHOY SALAD WITH PEANUT SOY SAUCE DRESSING
Inspiration: The Cozy Apron's Crisp Baby Bok Choy Greens in Tangy-Sweet, Sesame-Soy Vinaigrette

Ingredients
• Bok choy, cut with stems removed
• 6 carrots, shredded
• 2 cloves garlic, minced
• 1 tbsp sesame seeds toasted
• 2 tbsp honey peanut butter
• 2 tbsp low-sodium soy sauce
• 6 tbsp rice wine vinegar
• 6 tbsp olive oil

Directions
1) Combine the bok choy and carrots in a largish serving bowl. Set aside.

2) Put the remaining ingredients into a bowl, then whisk to combine.

3) If serving immediately, toss the bok choy/carrot mix with the dressing, adding a few spoonfuls at a time until you've added an appropriate amount of dressing—go according to taste on this one. (For example, I like my salads on the dry side.) If you're making this ahead of time, perhaps for individual servings throughout the week, put a handful in a cereal bowl and top with one, maybe two spoonfuls of dressing. Store the rest in the refrigerator.

Fact: It couldn't be any easier to make something so delicious.

...which is exactly how I feel about homemade baby food. We've added sweet potatoes to Miss Hannah's diet. I got ten servings out of one potato.

She loved every last bite. Then again, who wouldn't?

Fact: Flowers in my kitchen make me happy like sweet potatoes in my belly do.

Question: How do you cook bok choy?