Bok Choy Nori Bites

I aim to create recipes that have bold flavors, complexity, and a touch of the unexpected. A dish I thoroughly enjoyed at a Portland foodie institution, Pok Pok, inspired this recipe. The original dish is called Miang kham, it is a tradional thai dish who’s name can be loosely translated to eating many things in one bite. I adapted the Miang kham recipe to include my love of Japanese and Indian cuisine. Swapping lettuce leaves for nori and peanut sauce for curry cashew cheese gives the recipe a true spoon twist. This recipe is perfect for entertaining because you can make everything ahead of time and it’s interactive for your quests.

Bok Choy Nori Bites

INGREDIENTS

• 1 package of roasted nori sheets
• 5 heads of baby bok Choy
• 1 large orange bell pepper
• 1/2 teaspoon salt
• 1 teaspoon sesame oil
• 1/2 cup mung bean sprouts
• 1/4 cup rice wine vinegar
• 1 table spoon sesame seeds

Curry cashew cheese

• 1/2 cup raw cashews
• 1 cup water
• 1 teaspoon curry powder
• 1/4 teaspoon sea salt
• 1/2 small orange bell pepper

RECIPE
Curry cashew cheese

• Hydrate cashews in 1 cup of warm water for 1 hour
• Add cashews and hydrating liquid into a food processor
• Add curry powder, salt, and 1/2 of the orange bell pepper into the food processor
• Pulse on high for one minute or until smooth, set cashew cheese aside
• Julianne bok Choy and remainder of orange pepper, add veggies to bowl
• Add oil, vinegar, sesame seeds, and salt to bowl
• Stir ingredients incorporating well
• Cut nori sheets into medium size squares for easy assembly
•   Set out cashew cheese, Mung bean sprouts, and bok Choy bowls so dinner guests can make perfect little nori bites