Bok Choy w Clementine’s, Fresh Blueberries, Pineapple & Shallots

All three dishes in this episode are ‘yum’ which means ‘to mix’ in Thai terms. Jeff has ‘mixed’ the ribs with sweet fruit, seasonings, spices, and brilliant vegetables all in a Schezwan sauce. It’s yum and yummy.

Ingredients

• 4 cups bok choy
• 1 tbsp extra virgin olive oil
• 2 Clementine’s, separate into sections
• 1-cup fresh blueberries
• 1/2 cup pineapple, cut into cubes
• 1/4 cup chopped coriander or parsley (personal preference)
• 1 shallot, minced
• Sea salt & cracked black pepper to taste

Method

Heat a skillet to medium-high; add oil, bok choy, shallot and sauté  2-3 minutes.  The bok choy will begin to wilt.  Be careful it does not turn dark in colour.  Add the Clementine sections, pineapple, salt, pepper, and sauté another 45 seconds. Add the blueberries and stir quickly. Remove from heat and serve immediately.

Nutrition Bites

Jeff is a genius in creating amazing salads using unusual vegetables and fruit combinations, so you are always excited to eat these salads.  
Bok choy is a type of Chinese cabbage, containing calcium, folate, vitamin C, B6, beta- carotene and potassium. It is one of the many cruciferous vegetables and it is thought that eating plenty of these vegetables may help lower markers of inflammation in the body.  Elevated inflammation markers signal an increased risk of cardiovascular disease. It tastes fresh and not very 'cabbagey' more like a mild, peppery flavour. The greens and the stalks are yummy in salads and stir –fries.
This Bok choy is lightly sauté so it preserves most of the   nutrients. This is a healthy and delicious salad as the multilayered flavour is developed from the lightly sauté Bok choy, shallots and fruit combinations using small amounts of a healthy oil.
Blueberries and all berries are fabulous, great taste and awesome antioxidant activity that enhances your health.