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.
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Okay, I'll be 'first' to comment! :-) (Oh how we blogged in anonymity in the early days, yes?) I'm having great fun with simply cooked bok choy, this looks like a perfect candidate.
Posted by: Alanna | June 19, 2007 at 10:25 AM
Hey Stephen -- I'm a longtime WPF shareholder and just wanted to thank you for this great resource. I made this recipe last night, along with some grilled chicken w/ a Mediterranean rub, and it turned out really well. I have to admit, I was skeptical about not sauteeing the garlic before throwing the greens in, but it was just lovely.
Posted by: michaela | July 03, 2007 at 09:46 AM