Bok Choi Italiano
Today I drove five hours back from New York so was in no mood to cook. We had a nice frozen mozzarella/basil ravioli (tossed in butter and minced tarragon/parsely/scallions) and bok choi Italiano.
1 bunch bok choi, washed and cut in strips 3-4" x 1/4 - 1/2"
5 cloves garlic rough chop
1/2 C water or stock
1/2 tsp salt
1/4 tsp sugar
hot sauce to taste
1/4 roma tomato, peeled and seeded, sliced lenthwise (option)
8 grape tomatoes, halved (option)
hot sauce, to taste
Heat 2 T olive oil in a roomy heavy-bottomed pan on high heat. Add bok choi and toss with tongs until they turn a little greener and are glossy all over. Throw in the garlic and tomatoes, if using, and the liquid and cover tightly and use timer to cook for exactly four minutes on med-high heat. Remove from heat, stir, cover and allow rest for five minutes. Correct seasoning and serve on a warmed plate.