Recipe

Braised Baby Bok Choy Recipe

Add Step-by-Step Photos	Tinam / All my dishes 1 year, 4 months ago Tender baby vegetables are one of the pleasures of the Spring season. Baby bok choy, a milder, sweeter Asian version of cabbage, is available in many markets now, and this recipe is simplicity itself--allowing the fresh, healthful, and appealing flav... More Prep:10m Cook:10m Servings:6	Tinam
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Ingredients

2 lbs baby bok choy or mature bok choy

2 tblsp extra virgin olive oil

1/2 cup chopped red onion

1/2 tsp salt

1/2 tsp white pepper

2 tblsp seasoned rice vinegar, available in the Asian section of your grocery store

Directions

Trim the base of the bok choy, then chop off the leaves. Cut the base in half lengthwise, then cut the halves crosswise on a diagonal into 1/4-inch-thick strips. Cut the leaves crosswise on a diagonal into 1 1/2-inch-wide strips.

Place a large wok or a pot large enough to hold all the bok choy over medium heat. When wok or pot is hot, add the olive oil and rotate the wok or pot a bit to coat it evenly.

When the oil is hot, add the onion and stir-fry until softened, 2 to 3 minutes. Add the bok choy and season with the salt and pepper. Cover and cook until tender, stirring occasionally, about 10 minutes. Stir in the vinegar and serve hot.

Adapted from From Bangkok to Bali in 30 Minutes, by Theresa Volpe Laursen and Byron Laursen (Harvard Common Press, 2003)

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Comments

marriage 1 year, 2 months ago said:
Thank you for the comment on the Black beef, I'm still trying to get the chinese cookbook it came from from my mother-in-law. For now I just copy by hand. Now for this recipe this is without a dout my favorite vegetable in the whole world, this is a great post thank you for sharing.