It is just a matter of time before my family stages a rebellion. Not against any inane house rules I set, though inevitably they will put a collective foot down about the "when you're setting setting the table, the curved part of the knife should be facing towards the center of the placemat" thing. I rarely get upset about toys left in places they don't belong or streams of toothpaste left in the sink (okay, that bugs me a little), but God help the person that turns the knife the wrong way. Analyze as you see fit but, please, if you come up with some weird Freudian explanation, I don't want to know about it. Utensils aside, I am certain my family will one day stage a vegetable side dish sit-in. I really can't say I blame them. There are only so many helpings of steamed broccoli and carrots or spinach salads that one person can take.
Occasionally I come up with a vegetable dish that earns some dinnertime accolades. Greens Beans with Balsamic Roasted Shallots and Southwestern Spaghetti Squash with Chipotle Peppers and Queso Fresco Cheese were both deemed worthy of repeating many times over. The problem is, I get stuck in a rut and eventually find that my go-to dishes got up and went.
Baby bok choy is a tender Chinese vegetable, technically considered a cabbage, that cooks in a matter of minutes and can stand up to strong flavors, such as ginger, soy sauce, and chiles. The white stalks hold a pleasant crunch while the dark green leaves pack a healthy punch of Vitamin A - 3500 IU per 4-ounce serving, to be exact. It works well in a stir-fry, either alone or combined with other vegetables, or as a base for a dish such as Seared Salmon with Baby Bok Choy & Miso Sauce. The best part is that it can be eaten with chopsticks, which eliminates the whole Freudian knife issue. That's a relief.
The recipe:
Cut each head of baby bok choy into quarters lengthwise, keeping root intact. Wash in a large bowl of cold water and drain into a colander. Repeat this process to ensure all dirt is removed.
Heat canola oil in a large skillet or wok set over medium-high heat. Add minced fresh ginger and minced garlic.
Stir-fry for about 15 seconds, then add the bok choy. Cook for 1 minute, stirring constantly. Add water, cover with lid, and allow the bok choy to steam until wilted, 30 to 60 seconds. Remove the lid, toss bok choy with soy sauce, hot chili sauce with garlic, and sesame oil. Remove the skillet from the heat, recover, and allow the bok choy to steam for additional 30 seconds. Serve immediately.
Other recipes with bok choy:
Chinese Noodles with Chicken, Bok Choy & Hoisin Sauce
Asian-Style Fish & Bok Choy in Foil
Seared Salmon with Baby Bok Choy & Miso Sauce
Spicy Stir-Fry Bok Choy with Ginger & Soy Sauce
1 ¼ lb. baby bok choy (approximately 6 heads)
1 tablespoon canola oil
1 piece (1 ½-inch long) fresh ginger, peeled and minced
2 cloves garlic, minced
1 tablespoon water
1 tablespoon plus 1 teaspoon soy sauce
¾ teaspoon hot chili with garlic sauce (can adjust to taste)
2 teaspoon sesame oil
Cut each head of baby bok choy into quarters lengthwise, keeping root intact. Wash in a large bowl of cold water and drain into a colander. Repeat this process to insure all dirt is removed.
Heat canola oil in a large skillet or wok set over medium-high heat. Add minced fresh ginger and minced garlic. Stir-fry for about 15 seconds, then add the bok choy. Cook for 1 minute, stirring constantly.
Add water, cover with lid, and allow the bok choy to steam until wilted, 30 to 60 seconds. Remove the lid, toss bok choy with soy sauce, hot chili sauce with garlic, and sesame oil.
Remove the skillet from the heat, recover, and allow the bok choy to steam for additional 30 seconds. Serve immediately.
Serves 4 as side dish.
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SMITH BITES
this is the kind of recipe i can make a meal out of - perfect, simple, spicy, crunchy - yep, could eat an entire plate! and the toothpaste? BIG TIME PET PEEVE - rinse the dang sink out!!!
marla {family fresh cooking}
Bok Choy & I were staring at each other the other day & I did not buy it. I do love it though. Thanks to this recipe I will now need to go pick some up.
The toothpaste thing bugs. BIG TIME 😉 XO
Tracy
Mmm, I am looking for spicy meals at the moment - anything to warm myself up! 🙂
Kate
This is very similar to one we just did: http://kateiscooking.blogspot.com/2010/11/bok-choy-with-chile-and-garlic.html. Am looking forward to trying your version. In fact, tonight we're having salt and pepper shrimp and it'd be great with that - except it's fricking freezing and I'm a wimp about going to the grocery when it's this cold!
Had a great laugh at the silverware thing. My hubbie does the knives bassackward and I follow along behind and correct them...
blackbookkitchendiaries
this looks so good ..i really love the simplicity of this dish. thanks for sharing this.
Indonesia Eats
Baby bok choy is always my fave. I llike using it for my noosle and fried rice as well.
A SPICY PERSPECTIVE
I just love it when the veggie is the STAR!
This looks marvelous!
Suzanne
One of my very favorite veggies! It is so hard to find the "baby" ones, but I keep looking and every now and then I find them. This looks GREAT and perfect for my vegetable craving I have going on. YUM!
A Canadian Foodie
What a beautiful dish with wonderful flavours - and simple!
YUM.
I have used this before in a stir fry, but never on its own. Gorgeous pics, too!
🙂
valerie
wenderly
My jeans will thank you for this gorgeous recipe!
And I'm SO glad to know that I'm not alone with the curve-part-of-the-knife-facing-towards-the-center-of-the-placemat thing...I've always known that I liked you this just seals the deal!