One of the great things about reinventing our life for retirement is that we have lots more time to relate to all the people we love. We find the more we engage with those around us, the more questions we get asked. Twice in the last two years, I’ve been asked by two new to be Moms, “what the heck is bok choy”?

If you are close to someone going to become a parent, you may already know about the app that updates the size of the little nugget, as they grow each week, with a fruit or veggie comparison. Bok Choy is at about the half way mark. One of the Mom’s who shares the weekly info likes to try to cook using the weekly veggie to share with her 2 year old more about the baby. This week stumped her and she asked if I ever cooked with Bok Choy.

Yep, we do. Like so many of the meals we eat, I don’t really have a recipe and many times throw things together because we own them and they are about to expire! With all this extra time we now have, we are always “sharing” info we read about what to eat and bok choy is supposed to be good for us. Honestly, I had not used it much in the past but now find it easy to incorporate into a simple Asian Dumpling Bowl we do often. Why do we do it often..because we can whip up a great flavor, light meal with ready made dumplings/wantons, chicken broth, lemon and whatever “greenery” we have at the time.

The photos below remind me that this time I threw in frozen edamame, and some previously chopped green onions as well.

To the Mom’s, I googled and found a recipe that looks similar. Ah yes, next time I can use up some the mushrooms that are nearly taking root in the crisper too!

Bok Choy and Dumplings Soup

Bok Choy does look appealing in the produce isle and I love those fat rubber bands to coral loose charging cords.

Bok Choy and Dumplings Soup
Bok Choy cuts up like celery somewhat. There is a firm, more white body part and lots of deep green leaves.

Bok Choy and Dumplings Soup
Asian Dumpling, or Wanton Soup is a snap to make and almost as good as in a restaurant. Maybe a little better even since we can control what the ingredients are.

Bok Choy and Dumplings Soup
Tip: I’ve learned several things making this soup. One, it is very easy to make quickly and adjust portion sizes for the number of people you are serving at a time. Two, it is an impressive addition to any dinner party and looks like it took forever to make…especially if served in small dishes. Lastly, this soup will keep in the ref for about a day. The flavor grows but so do the dumplings so you have to allow for in the storage container.

Advice To New Mom’s From Seasoned Cooks

It’s so nice to be asked to share about something we have many years of experience with. My thought about cooking has always been that eating is essential and we might as well make it as enjoyable as possible. What I now know is that our kids relate many memories to food and the process of preparing family meals. All of our kids cook and now I am the one learning from them. Sharing ideas about food is one thing all of us can do no matter where we are in life.

Bon Appetite

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