Imagine a veggie that is stalky like celery, but white -- and has leaves so green, but doesn't taste like lettuce? Enter into the realm of Bok Choy -- a vegetable used for hundreds of years in China with a slightly sweet, yet light and crisp taste. (best part? low in calories -- holla!)
A fresh head of bok choy came in my From the Farmer produce delivery this week, and I honestly had couldn't delay using it. This vegetable is actually a favorite of my father's -- but instead of boiling it (i'm not a fan of the texture) -- I sautéed it with some fresh ginger and red peppers for a fresh and colorful twist. Absolutely scrumptious. I packed it up for my lunch all this week -- after making myself stop reaching into the pot.
Servings: 4 (about 1 cup each)
What You'll Need:
- 1 head of fresh bok choy
- 1 small onion (or 2 tbsp onion powder)
- 2 red bell peppers
- 2 tbsp fresh ginger (or ginger powder)
- Cooking Spray
- Salt/Pepper
The Step-by-Step:
- Chop up the onion and red peppers into small pieces.
- Heat a large pan on the stove over medium heat and spray with cooking spray.
- Add peppers and onion, and let cook for 5 minutes. Every minute or so, give it a good stir.
- While the peppers and onion are cooking, break a stalk off the bok choy head and cut it into slices (starting with the green side and working your way to the white.)
- Add in the bok choy slices as you go.
- Keep stirring :)
- Take your ginger and grate it directly into the pan until you see the equivalent of about 2 big spoonfuls. (If you don't have a grater, cut the ginger into very small pieces then add.)
- Add a pinch of salt and pepper, and stir.
- Serve immediately.
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Good on its own, or as a side dish -- and including the chopping and slicing, this bok choy only takes 20 minutes to prepare. Perfect for a fall day when you're rushing to get things done. Not to mention, its chock full of Vitamins A and C, as well as calcium. I think my dad would be proud. Sounds fantastic to me.
xoxo n
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