About the Dish

  • Bok Choy

    Bok Choy

  • Spring Onion

    Spring Onion

  • PeachDish Salt

    PeachDish Salt

  • Snap Beans

    Snap Beans

  • Lemon


  • Sesame Oil

    Sesame Oil

  • Bragg Liquid Aminos

    Bragg Liquid Aminos


Arrange a rack in the middle of the oven, and turn on the broiler to high. Prepare your mise en place: Cut bok choy in half lengthwise; you may want to wash the bok choy one more time to get the dirt out from between the stems. Remove and discard green bean tips, then cut beans into 2-inch lengths. Peel carrots, and discard outer layer, then continue to cut with peeler to make large carrot ribbons. (There will of course be a little piece of carrot you can’t peel; eat that.) Halve and juice lemon.
Line a baking pan with aluminum foil, then place bok choy on it, cut side facing up. Place green onions around bok choy. Sprinkle with a total 1/4 tsp. PeachDish Salt. Place in oven, and roast vegetables until they are golden brown on the first side, about 6 minutes. Remove green onions, and flip bok choy. Return pan to oven and roast bok choy until it is golden brown on the second side, about 3 minutes.
While bok choy and green onions cook: In a small saucepan combine green beans, 1/4 teaspoon PeachDish Salt and about 1 cup water. Place over high heat and bring to a boil. Reduce heat to medium and cook until beans are tender, 6-7 minutes.
Discard bean water, but keep beans in pot to stay warm on stove top (not on a burner). In a small bowl whisk together lemon juice, sesame oil and Bragg Liquid Aminos. Mix half of the dressing into the pot of drained green beans, making sure beans get coated.
When the bok choy is finished cooking, mix the beans well with the dressing one more time. Create a mound of green beans in the center of 2 plates. Top with bok choy. Roll green onions into circles, and place them on beans next to bok choy. Scatter shaved carrots around and on top. Drizzle with remaining dressing. Season to taste with some of the remaining PeachDish Salt. Enjoy!