loscheiner

Baller baby bok choy

Whole Foods was selling baby bok choy at the salad bar for $7.99/lb. Not one to be taken for a ride on the highway robbery train, I decided to learn how to prepare my own baby bok choy. It turns out it’s incredibly easy to make delicious. 

You’re going to need:

  • Baby bok choy (five are probably enough to make a side dish for two people)
  • Broth (I made my own, which I’ll describe below; or you can use store-bought veggie broth, but that’s boring)

To make broth:

  • 1 Tbs. oil
  • 3 cloves garlic, sliced
  • 1 c. water
  • 3 dried mushrooms
  • 1 sheet dried seaweed, crumbled
  • 1 tsp. ginger powder
  • 1 Tbs. soy sauce
  • 1 tsp. flour

Heat the oil in a small pot. Cook the sliced garlic quickly, about 20 seconds, until golden brown. Add water and dried mushrooms. Add all remaining ingredients except for the flour. Bring the broth to a boil and cook it down a bit. It should smell like the best Japanese restaurant you’ve ever been at. Right before you’re ready to add the broth to the greens, stir in the flour and remove the broth from heat.

To prepare greens:

While the broth is cooking, slice the bottoms off of the greens and rinse the leaves. Make sure there aren’t any little critters in there, because that’s gross.

Heat a wok (or any nonstick pan, really) pretty hot, add some veggie or peanut oil and coat the bottom of the pan. Toss in about 1/2 the leaves and stir them. Cook these about two minutes. Then add the remaining leaves and cook for about two more minutes. Add the broth and stir everything together for about 20 seconds. Remove from heat and garnish. I grated some carrots over everything, mostly because I had a half a carrot sitting in the fridge, but also a little bit for color contrast.

I apologize for the crummy and unappetizing iphone picture but my real camera is at work. The photo doesn’t do this dish justice. 

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Tags: vegan vegetarian recipe dinner

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  1. whatwehadfordinner posted this