courtesy of The Candle Cafe Cookbook
1 lb baby bok choy 1 jalapeno chopped
1 14 oz can coconut milk 1 tbsp coarsely chopped fresh ginger
3 tbls soy sauce 1 garlic clove, sliced
1/4 cup brown rice vinegar 2 tbsp maple syrup or honey
1/2 cup coarsely chopped cilantro 1 tsp curry powder
pinch of cardamom pinch of tumeric
1. In a large pot of boiling water, blanch the bok choy for 30 to 40 seconds. Drain at once
2. PLace the remaining ingredients with 1/4 cup water in a blender and blend until smooth. Transfer to a saucepan and cook over low heat until warmed through. The sauce can be made ahead of time and kept, covered, in a refrigerator for up to 1 week.
3. Drizzle the sauce over the bok choy and serve at once.