Adapted slightly from the "So Good and Tasty" vegetarian blog (http://sogoodandtasty.blogspot.com/2011/06/baby-bok-choy-edamame-with-walnuts.html). Bok choy is most commonly use in stir fry and Asian inspired cuisine. These dishes are delicious, but I like this recipe as an alternative flavor option for bok choy. I love the addition of the edamame and almonds. Shelling the fresh edamame makes this recipe a little more laborious than it would be otherwise, but they add such a great flavor and texture I think they are worth the effort. Frozen, shelled edamame could be substituted if you are trying to save time.
From Papa Spud's:
1 lb. baby bok choy
1/2 - 3/4 cup shelled edamame (about 3/4 lb. unshelled)
1/2 cup almonds, toasted, chopped coarsely or sliced (can substitute another nut of your choice)
4 tablespoons finely chopped onion
1 garlic clove, minced
2 tablespoons dijon mustard
2 tablespoons red wine vinegar
1/2 cup olive oil
Sea salt and ground pepper to taste
1) Combine mustard and vinegar in small mixing bowl, stir in olive oil, followed by onion and garlic. Add salt and pepper to taste. This is the mustard vinaigrette dressing.
2) Boil shelled edamame for 2-3 minutes. Edamame should still be firm but tender, skins will come off as they boil. Drain edamame, and discard any skins. Set aside.
3) Cut bases off of baby bok choy. Should be left with single stalks and leaves. Heat oil over medium high heat. Quickly saute bok choy, rotating them quickly from bottom to top until all leaves are evenly wilted. Stalks will still be crunchy. Saute shouldn't take more than 2-3 minutes. Remove bok choy from heat.
4) Mix edamame and bok choy, pour in mustard vinaigrette dressing and toss until everything is coated to your satisfaction. Transfer to serving plates and top with toasted almonds. Serve warm.