Barrett’s Baby Bok Choy

Aight, Imma be straight wichu: this has been in my backlog for months. And it’s not because I don’t think it’s good.

ieatmostlymeat.com

I actually can’t remember anything The Chef has cooked for me that wasn’t awesome… barring one incident with some enchiladas. And that was a disaster mostly because I was hopping around the kitchen on one leg with a large knife and we were too tired to be cooking anything more than frozen chicken nuggets. (And we actually forgot to turn the oven on when we tried to cook those, so that kind of indicates what level we were on that day.)

Anyway, I’ve been less than anxious to post this only because it’s not in my comfort zone, meaning it is not soup or pasta or a dip made with cream cheese.

But you know what? That’s exactly why it needs posting. This dish actually has some nutritional value and is pretty tasty when you sauce it up all Asian-like. And it’s downright different. So Free Yo Mind, y’all. The rest will follow.

6 oz baby bok choy, cleaned
2 tsp vegetable oil
2 tsp garlic. minced
1 tsp ginger, minced
2 tbsp scallions, thinly sliced
1 /2 tsp sesame oil
salt and pepper to taste

  1. Blanch and shock the bok choy.
  2. Heat the vegetable oil in a saute pan. Sweat the ginger, scallions, and garlic until tender.
  3. Add bok choy. Season with salt, pepper, and sesame oil.
About these ads

Leave a comment

Filed under Asian food, Side dishes, Veggies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s