Description
Greens can be remarkably simple. Sure you can chop them up and throw them in nearly any stir fry or soup, but sometimes just a touch of oil and soy sauce is all you need to bring out the natural goodness of those leafy treats. Just a few minutes on the stove in a covered frying pan and you’ve got forkfuls a plenty of soft, melt-in-your-mouth, cabbage goodness.
Be sure to visit Jacqueline's blog for other great seasonal recipes.
Ingredients
- 1 1⁄2lbbaby bok choy, approximately 4
- 4Tolive or sesame oil
- 4Tsoy sauce
Instructions
The amount of baby bok choy you will be cooking will depend on the size of your pan – and of course how many people you are serving. Jacqueline finds that 2 medium boy choys are reasonable amount per person if served as a side.
Rise and cut bok choy in half lengthwise. Sometimes they can have a little bit of dirt on the inside, just rise that out too.
Drizzle a small amount of oil in your frying pan (about a tablespoon or two per serving) and warm over moderate heat.
Once it’s hot add the bok choy face down so the flat side can sear a little. Tuck them all into the pan as tightly as you can, still making sure their flat sides are flush to the bottom of the pan.
Cover and let cook at moderate heat for about 8 minutes, or until the bases are soft and the leaves are wilted. if you want a crispier, browner bottom side then leave the lid off for the first few minutes of cooking. once it’s covered the bok choy steam themselves in their own water.
Remove from heat and drizzle with a little soy sauce, again about a tablespoon or two.
Serve immediately and enjoy!
Notes
Baby bok choy is a Chinese cabbage with a firm base and tender leaves that are reminiscent of spinach.
Post new comment