This is an untested recipe. I’m working it out. It needs to be low-carb, Asian in flavor, and it needs to use a lot of Bok Choy because I have a lot of Bok Choy I want to cook asap. So I browsed the internet looking for something that used ingredients I had on hand. I did not find exactly what I wanted, but I did find something that gave me a nudge in what I hope is the right direction. The following recipe is adapted from or rather inspired by a recipe here
Again, I’ve not made it yet. I’m still in the brainstorming stage.
8 ozs egg noodles (wide); or summer squash, sliced into strips using a vegetable peeler; or 2 cups of wild rice, cooked?
1/4 cup butter
2 cups chopped bok choy
1/3 vital wheat gluten for low-carb, or use an equivilant amount of arrowroot powder; or use the egg yolk thickening method.
1 tsp salt, optional
3 cups chicken broth
1/2 cup half-and-half or whipping cream
1/2 cup combined toasted sesame seeds and almonds (or ramen noodles, dry, crumbled into pieces, fried in a bit of oil with the seasoning packet)
3/4 cup sliced mushrooms
14 ozs tuna
2 more tbsps butter (melted)
Quickly saute the bok choy in butter, just until bright green, and still crisp. Stir in wheat gluten or arrowroot powder until thickened. Then stir in the broth, whisking further until it thickens again.If you are using an egg yolk for thickening, simply add the sauce and heat it.
*Blend the egg yolk well with the cream, gradually add chicken broth mixture to cream and egg yolk mixture, when well blended, return to main pan and stir quickly while heating, adding mushrooms, and tuna.
* if you used arrowroot or flour, just add the cream, mushrooms, and tuna.
Mix noodles, squash, or rice into the pan, pour mixture into buttered pan.
Bake at 375 degrees for 25 minutes
|1st attempt- quite adequate|
Top with toasted ramen noodles or sesame seeds, bake ten minutes more.
Variations: add chopped water chestnuts; onions, garlic, onion powder, Chinese Five spice, some soy sauce.
First Try: Jenny made it. We were out of tuna, so she used canned salmon. She didn’t top it with anything, and she didn’t add any of the variations. She used a mixture of brown and wild rice.
We thought it was going to be to watery, but it was just right once baked. I think if we’d made it with ground beef and soy sauce it would have tasted a lot like oriental hamburger helper. There were two casserole dishes and we had this container and a smaller one leftover. This container holds two sandwiches, if you squish one a bit.=)
Second Try: Jenny made it with tuna, noodles, and a potato chip topping, We had some chips leftover from a recent singing at the house, so she crumbled them and topped the dish with those. This was popular with everybody but me, and I didn’t try it because of the pasta, which I’m not eating right now.