Dinner Tonight: Bok Choy with Ginger and Garlic
I’m having a really good time plowing through The Martha Stewart Living Cookbook: The New Classics, because so many of the thousand-odd recipes feel inspired and simple. Sure, there are some wonderfully long procedures good for a weekend, but there are just as many that take six ingredients and transform them into a delicious side dish in about 15 minutes. This is a good example.
She actually calls for baby bok choy, a smaller, milder alternative that I completely failed to get. When I saw the bok choy name plastered above some veggie I just picked it up and set off for the register before I realized my mistake. The mishap required a little extra prepping, as I had to remove the stems. It didn’t bother me at all. Perhaps that is because of the killer sauce, which is good enough to pour on any number of dishes.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
Bok Choy with Ginger and Garlic
- serves 2 -
Adapted from The Martha Stewart Living Cookbook: The New Classics
Ingredients
1 large bunch of bok choy, stems removed and discarded
1 teaspoon grated ginger
1 garlic cloves, sliced thinly
1/2 tablespoon toasted sesame oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
Procedure
1. Cook the bok choy leaves in a large pot of boiling water for 5 minutes. Drain in a colander.
2. Meanwhile, pour the toasted sesame oil in a skillet and turn the heat to medium-low. Add the garlic and ginger and cook for 8 minutes. Pour in the oyster sauce and cook for another 30 seconds.
3. Pour the sauce over the bok choy and serve.
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3 Comments:
I just made bok choy last night as a side dish to some tofu pad thai. I typically steam the bok choy then drizzle a simple garlic butter mixture over top -- next time it will be this one.
savecara at 4:22PM on 03/10/08
That recipe looks delicious. How much does bok choy cost normally?
apsteph at 11:24PM on 03/10/08
The sauce looks good, but why use only the leaves, especially with baby bok choy? Cut off the ends but don't discard the stems, they're delicious. And steam, as savecara said, or maybe braise in a little stock.
overw8 at 7:19AM on 03/11/08