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Saturday, December 15, 2012

Good, and good for you

Photo and text by KARA DiCAMILLO/ecoRI News contributor

From what I have read, baby bok choy is served with almost every meal in China. This leafy vegetable has a wonderful texture and taste and, while it’s similar to cabbage, I think it has much more flavor.

For the past few weeks, I’ve been picking up baby bok choy with my farm share. While I love grilling it, I decided that this week I needed to try a new recipe because bok choy can be versatile. I’ve dabbled in making Chinese food before and have learned that it’s all about the sauces and flavor combinations.

I like this recipe because the bok choy can be served as a side dish or it also makes a quick, healthy lunch when served over steamed rice. Or, try adding grilled shrimp or chicken for a larger meal. It’s similar to a stir-fry, but you don’t need a wok to enjoy the flavors.

Baby Bok Choy with Rice
Serves 2

4 heads of baby bok choy
3 tablespoons of vegetable oil
2 green onions, chopped (white parts as well)
3 cloves of garlic, minced
2 tablespoons of rice wine vinegar
2 tablespoons of oyster sauce
2 tablespoons of soy sauce
2 tablespoons of sesame oil
Quarter teaspoon of salt
Quarter teaspoon of freshly cracked pepper
2 tablespoons of water or chicken broth
Bok choy tends to be very sandy so make sure to rinse it well. Trim the ends and separate the outer leaves but leave the tender middle part together. Make a sauce by combining the rice wine vinegar, oyster sauce, soy sauce, sesame oil, salt and pepper in a small bowl and whisk until smooth.
In a large sauté pan heat the vegetable oil over medium-high heat. Add the green onions and sauté for about a minute and then add the garlic. Sauté for about another minute and then add the bok choy and water or chicken broth (you can use vegetable broth as well). Toss briefly, add the sauce from above, and reduce the heat to medium low. Cover and cook for about 3 minutes, or until the bok choy has wilted. Serve immediately over rice. Enjoy.