Tuesday, March 1, 2011

Braised Baby Bok Choy

Braised Baby Bok Choy, originally uploaded by essgee51.
Quick, light and oh so good - the crunchy stems and light, gingery tang contrasted nicely with the richness of leftover (and getting tastier by the night!) lamb and beans. Mostly eyeballed the ingredients, but a rough recipe is below.
  • 4 baby bok choy, cleaned and halved
  • 1-2 tbsp. oil (used peanut)
  • 1 heaping tbsp. garlic, minced (3 cloves)
  • 1-2 tbsp. ginger, julienned
  • 1-2 tbsp. soy sauce, to taste
Over medium heat, saute ginger and garlic in the oil till fragrant and beginning to soften, 2-3 minutes.

Add the bok choy, cut side down. Saute, turning once or twice to coat with oil, till the leaves begin to wilt, about 1-2 minutes. If you don't have enough room in your pan (I didn't), do them in batches.

Return all the bok choy to the pan. Add some water (3-4 tbsp. in my case) and the soy sauce. Stir, then cover and cook till the bok choy stems are tender but still crisp, about 4-7 minutes.

Adjust seasoning.

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