I’ve moved! I am now a real life blog! So this is my first blog post on WordPress. Bear with me as I learn to use this platform. I’m sure there will be some kinks along the way! My first post will be a side dish that I served with the turkey recipe I posted earlier today on Tumblr. I found this recipe in the New York Times cooking section Jan 5, 2011.I got these baby bok chois (is bok choi already plural?) in my CSA box this month and needed to use them before they went bad so although I’m not sure asian veggies go so well with American turkey I figured what the heck. We live in a melting pot right? Why not cook that way too!
2 tablespoons neutral cooking oil, like canola (I used olive because I don’t like those light veggie oils)
2 garlic cloves, peeled and minced
1 1/2 inch piece ginger root, peeled and minced (I used about a half teaspoon pre-minced ginger which I forgot to include in the photo)
1/4 teaspoon red-pepper flakes, or to taste
4 bunches of baby bok choi, approximately 1 1/2 pounds, cleaned, with the ends trimmed
1 tablespoon soy sauce
1 tablespoon chicken stock or water
Toasted sesame oil for drizzling.
1. In a large saute pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds. (Watch for flying oil drops, it hurts!)
2. Add bok choi and stir carefully to cover with oil, then cook approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
3. Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
4. Remove to warmed platter and drizzle with sesame oil. (This was a last minute dish and I was out of sesame oil so I skipped this part).
This was a simple but delish recipe. I definitely recommend. Happy cooking!