Spring Veggie Bowl with Red Curry Lime Sauce

Time to go for walks on the beach after 6 p.m. Time to take an extra look at the sunset. Best of all, it’s time to pull out the grill.

Lots of “grillable” veggies are in full swing this spring, such as bok choy. Bok choy is a hidden gem when it comes to “health foods.” It is very high in beta-carotene and even better, the antioxidant richness enhances its cancer fighting properties by lowering the oxidative stress on our cells. Too much oxidative stress can leave our cells susceptible to damage from free radicals and at risk for transformation into pre-cancerous cells.

Ingredients:

  • 8 oz thin rice noodles
  • 4 heads baby bok choy cut length wise (find it at the Bluffton and Port Royal farmers market, the farmer Larry has it)
  • 2 tablespoons grapeseed oil ( best for high heat cooking doesn’t oxidize and become toxic)
  • 1 lb asparagus trimmed
  • 1/2 lime
  • salt
  • 1/2 cup sliced green onions
  • red curry lime sauce ( recipe to follow)

[Time to get the grill smoking]

Directions:

  • Cook the noodles according to package directions, run under cool water and set aside.
  • Next, make red curry lime sauce (see below)
  • Brush the bok choy with oil and toss the asparagus with oil as well. Throw the asparagus (keep them long for easier handling) and grill or 4 minutes rotating at each minute. Don’t over-cook; just a slight char.
  • Next, the bok choy. Grill it the same way as the asparagus — 1 minute on each side; careful not to over-cook , just a simple char.
  • When veggies are done, squeeze a bit of lime and hit it with a pinch of salt. When they are slightly cool, cut asparagus and the bok choy length wise again.
  • Now throw together your bowls. Noodles on one side and bottom of bowl. Then, pile the other side with veggies and drizzle sauce over top and sprinkle with sliced green onions — serve it!!!
  • You can add grilled tofu or other grilled protein (shrimp or fish)

Red Curry Lime Sauce

Ingredients:

1 cup veggie broth ( make yourself by keeping all those veggies scraps you usually toss..add water to these scaps , boil and simmer )

  • 2 tablespoons red curry paste
  • 1/2 teaspoon grated lime zest
  • 2 tablespoons lime juice
  • 2 tablespoons fresh chopped ginger
  • 1 tablespoon peanut butter
  • 1 tablespoon real maple syrup or agave
  • 2 teaspoons soy sauce or tamari
  • 1 clove fresh garlic minced
  • 1 tablespoon cornstarch (no need unless you want a bit thicker sauce)

Directions:

  • Measure out 1 tablespoon of broth and set aside ( in a small glass)
  • Put rest of sauce in pan and bring to simmer.
  • Add all ingredient except the cornstarch.
  • Mix and make sure there are no chances of paste or peanut butter.
  • Mix corn starch with the veggies broth you put aside.
  • Slowly whisk this in the sauce to thicken a bit.
  • Add whatever your taste buds say is missing