Recipe
Braised Baby Bok Choy Recipe
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Tinam / All my dishes 2 years, 7 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
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 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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marriage 2 years, 5 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.
szq 2 years, 4 months ago said:
I love using rice vinegar. It definitely adds something that no other vinegar can do.