Apparently the theme of this time of year is bok choy. Last week we got a big head of bok choy from Fresh Fork. This week, we're getting some more (which, now, is no longer a bad thing).
When I heard we'd be getting bok choy, I was a little overwhelmed. I don't often get overwhelmed by food, but there's something intimidating about the little enigma of a vegetable.
So, it took me nearly a week to work up the courage to do something with it (which, now, seems ridiculous).
But, finally tonight I found an intriguing recipe for the leafy green. It was a simple sautee with some Asian flavors. It couldn't be that hard (and it definitely wasn't).
So, fresh ginger is my new favorite flavor. This is one of my new favorite vegetables. And, this week, our share of bok choy will not sit in the back of the fridge for long--it'll quickly be turned into (some more of) this flavorful dish.
Asian-Inspired Bok Choy
Recipe adapted from Foodnetwork.com
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp fresh ginger, finely grated
- 1 bunch bok choy
- 2 tbsp soy sauce
- 1 green onion, diced
Start by cutting the root end of the bok choy off and discard it.
Chop the bok choy into large bite-sized pieces. Put them in a strainer and wash them well (bok choy tends to hold a lot of dirt). Discard the flowers at the center of the bok choy.
Mince the garlic cloves and peel/grate the fresh ginger.
Pour the olive oil into a large saucepan over medium heat. Add the garlic and ginger. Let the spices start to infuse the oil for a minute, stirring occassionally.
Add the bok choy and soy sauce. The bok choy will cook way down, don't worry.
After the bok choy has sauteed for a couple minutes, add the green onions. Continue to cook over medium heat, stirring often. Cook until the stems are tender, but not mushy.
Serve over rice and enjoy!