balsamic baby bok choy

In culinary experiments, dinner, easy weeknight meals, ethnic food, gluten-free, lunch, side dishes, vegan, vegetarian on 05.03.11 at 10:18 pm

spring is in the air. birds are chirping. (literally. these birds sing outside my window everyday. how lovely.) and that lush green colour is slowly making its appearance in neighbourhood parks and front lawns… and apparently on my dinner table as well. this vibrant green & leafy baby bok choy was calling my name at the local farmers’ market — and, you know me, i can’t resist a culinary experiment! :) check it out…

this easypeasy recipe works well as a side dish for lunch or dinner. or to switch it up, you could gently tear off the leaves and add some beautiful green colour to your stirfry. what’s even better is that bok choy is fairly inexpensive. consider baby boy choy your new friend! :)

prep veggies:
– 4 baby bok choy: rinse well w/ cold water in between layers to remove excess soil & sand
– blanch the boy choy briefly before ‘cooking’ them with seasoning (just to get them nice and green)

(tip: cut an “X” at the base of the bok choy to help it cook evenly through the stalk.)

sauté veggies:
– heat up 1 tbsp extra-virgin olive oil (evoo) in large saucepan
– brown 1 shallot (rough chop) in pan
– sauté bok choy for 3-4min until leafy tips wilt and the stalks are slightly tender.
(tip: depending on the size of pan, you may need to sauté the bok choy in two batches.)

food styling:
– drizzle balsamic vinaigrette on the baby bok choy
– season w/ ground black peppercorns
– baby bok choy is great to enjoy on its own, or add some organic quinoa on the side.

  1. Mmmm looks simple and delicious! I’ve surprisingly never eaten bok choy, but I’d love to give it a try.


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