Friday night I made a simple supper of bok choy and catfish. The bok choy dish was fast and delicious and could easily be a vegetarian dish with some brown rice. But I chose to serve it with fish to amp up the protein.
You can find the recipe on Shauna Ahern's site, Gluten Free Girl. She used four baby bok choy, but I had a mature head and used that instead. Removing the stems from the leaves and slicing them all were the same. Cooking time was the same for the stems, but I let the leaves cook a little longer since they were more resilient than the babies. The pumpkin seed oil tames the bitterness of the bok choy, and the ginger and fennel add a nice touch of sweetness. Find the recipe here: http://glutenfreegirl.com/2006/01/a-shield-against-the-january-germs/
Correction: When I re-read the recipe, I saw that the original used aniseed whereas I used fennel. They both taste great.
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