Bad news, readers. I'm getting old. And boring.
I get more excited about Meyer lemons, black sesame seeds, and baby bok choy than I do about M&Ms and 7-Eleven slurpies.
When I spotted a container of baby bok choy at Costco, I did a little jig. Well, not really, but I think I bounced (a little) and gave (a little) yelp.
These bok choy were so fresh and beautiful they barely needed anything added to bring them to perfection. I heated up my cast iron pan and gave them a quick saute with some ginger and scallions. Then I added some liquids and cooked the whole thing up for a couple of minutes.
The dish was so perfect I made it again the next night. And I've been dreaming of it since. That's how old and boring I am.
Baby Bok Choy
Serves 2-4; 10 minutes prep
2 lb. baby bok choy (about a dozen heads)
1 tablespoon canola oil
1/2 teaspoon grated fresh ginger
3 scallions, white and light green part only, sliced thinnish
1 teaspoon toasted sesame oil
1 tablespoon soy sauce2 tablespoons sake rice wine
sesame seeds, optional, for garnish
First, clean the bok choy. Remove all the leaves from the core and discard the center portion. Rinse the leaves (leave them whole), drain them, and pat them dry.
Combine the oil, ginger, and scallions in a large wok or cast iron skillet. Turn the heat to medium-high (yes, after you've added the foods - this keeps the delicate ginger from burning) and cook for 2-3 minutes till the pan is warm and the oil is beginning to sizzle and get fragrant.
Add the bok choy and toss with the oil. Cook for 2-3 minutes, stirring frequently, till the bok choy begins to soften and brighten.
Add the sesame oil, soy sauce, and sake. Cook uncovered for another minute or two, stirring frequently, till the sauce is bubbling and coating the bok choy.
Transfer to a serving dish, garnish with sesame seeds if desired, and serve.
Wow you got some great photos of it now I want some too.. Guess I'm old and boring too:)
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Daniela
http://isreview1.blogspot.com
Okay note to self: I need to cook with bok choy! Can you believe I don't think I ever have- you have inspired me to do it like ASAP! This looks absolutely wonderful and fresh and inviting. The photos are great
ReplyDeleteI adore bok choy. It's so simple and wonderful!
ReplyDeleteLove bok choy! And was so excited you did not overcook and kill it :D And oh, I am getting old too ;)
ReplyDeleteYour photos of the bok choy are so good. The recipe is amazing as well and so simple. I love bok choy and when enchanced with sesame oil and sesame seeds, well that makes me do a happy dance.
ReplyDeleteI love baby bok choy because it cooks so quickly.
ReplyDeleteWow! Not boring to me. It looks amazing. Sad but I don't think I have ever had bok choy. Now I must try it out because you make it look incredible.
ReplyDeleteThis looks easy, healthy and sophisticated. Love it.
ReplyDeletehow can such a lover of such a vibrant fresh green dish be boring - sounds exciting to me!
ReplyDeleteUmmm welll...I get super excited about Meyer lemons. And winter squash. And swiss chard. So where does that leave me?
ReplyDeleteThis dish is anything but boring!
You made us laugh when reading your post because our family loves eating baby bok choy and just about every other vegetable from A to Z. Baby Bok Choy , also called Pak Choy, is an "inmature" form of Bok Choy or Chinese cabbage. Delicious, versatile, easy to cook and very nutritious. Preparing Baby Bog Choy as you suggest will make a great side dish to complement a meal. Great photos. Thank you for sharing.
ReplyDelete"I get more excited about Meyer lemons, black sesame seeds, and baby bok choy than I do about M&Ms and 7-Eleven slurpies."
ReplyDeleteYou are my kind of people! I recently found your blog(s) and am very impressed. Very professional and yummy-looking. The pictures make the food look very enticing.
Whenever my kids ask me for slurpees I remind them that I am not a SlurpeeMommy (ie the kind of Mom that indulges their kids with slurpees--I hate those things). Once we had some kids over and I refered to their mom as a SlurpeeMommy and they got offended. I guess it doesn't sound too nice.
I love any kind of cooked greens and this is a GREAT time of year for the baby versions.
Hello there im just roaming arround the internet trying to find good quality articles
ReplyDeleteand i notice your blog and read some interresting topis you have i really appreciate
your work Thank you very much
Kathy
healthandwellnessconsultants.com
I definitely don't cook or eat bok choy enough... It's always so tasty when I happen to get it at Chinese restaurants, but then I immediately forget as soon as I walk out that door. OK, you've inspired me, it's going on the grocery list right now!
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