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.
- 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
Cook the bok choy leaves in a large pot of boiling water for 5 minutes. Drain in a colander.
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.
Pour the sauce over the bok choy and serve.