x

Email this Recipe

Mains

Sautéed Bok Choy with Caramelized Onions, Golden Raisins, and Toasted Pine Nuts

Saut\u00e9ed Bok Choy with Caramelized Onions, Golden Raisins, and Toasted Pine Nuts

This tasty, boundary-transcending dish can be spooned over fluffy rice or mixed into a bowl of toothsome pasta. [Photograph: Lauren Rothman]

About the author: Lauren Rothman is a former Serious Eats intern, a graduate student of journalism, and an obsessive chronicler of all things culinary. Try the original recipes on her blog, For the Love of Food, and follow her on Twitter @Lochina186.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Sautéed Bok Choy with Caramelized Onions, Golden Raisins, and Toasted Pine Nuts

Loading text goes here What's This? OK

About This Recipe

Yield:Serves 4 to 6
Active time:20 minutes
Total time:1 hour
This recipe appears in: Vegetarian: Sautéed Bok Choy With Caramelized Onions, Golden Raisins and Toasted Pine Nuts

Ingredients

  • 1/4 cup golden raisins
  • 1/2 cup dry sherry or vermouth
  • 7 tablespoons vegetable oil, divided
  • 2 large or 3 medium sweet onions, peeled and sliced into half-moons (about 3 cups total)
  • 2 large heads bok choy, rinsed of any grit, chopped, stalks and leaves divided
  • 3 medium cloves garlic, chopped (about 1 tablespoon)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons toasted pine nuts

Procedures

  1. 1

    Combine raisins and sherry in a small bowl and set aside.

  2. 2

    Heat 4 tablespoons oil in a heavy-bottomed Dutch oven over medium heat until shimmering. Add onions and cook, stirring occasionally and then more frequently at the end, until deeply caramelized and sticky, about 40 minutes, reducing heat and adding a tablespoon or two of water is onions begin to burn. Add raisin mixture and stir, using a wooden spatula to deglaze bottom of pan. Transfer onions to a dish and set aside.

  3. 3

    Wipe out pan and return to high heat. Add 3 tablespoons oil and, when shimmering, add chopped bok choy stalks. Cook, stirring occasionally, until bok choy releases the majority of its liquid and begins to brown, 10 to 12 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add chopped bok choy leaves and cook, stirring, until wilted, about 6 minutes. Lower heat, add onion mixture and stir to incorporate. Season generously with salt and pepper. Transfer vegetables to a platter, sprinkle with pine nuts, and serve immediately.

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: