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It is just a matter of time before my family stages a rebellion. Not against any inane house rules I set, though inevitably they will put a collective foot down about the "when you're setting setting the table, the curved part of the knife should be facing towards the center of the placemat" thing. I rarely get upset about toys left in places they don't belong or streams of toothpaste left in the sink (okay, that bugs me a little), but God help the person that turns the knife the wrong way. Analyze as you see fit but, please, if you come up with some weird Freudian explanation, I don't want to know about it. Utensils aside, I am certain my family will one day stage a vegetable side dish sit-in. I really can't say I blame them. There are only so many helpings of steamed broccoli and carrots or spinach salads that one person can take.
Occasionally I come up with a vegetable dish that earns some dinnertime accolades. Greens Beans with Balsamic Roasted Shallots and Southwestern Spaghetti Squash with Chipotle Peppers and Queso Fresco Cheese were both deemed worthy of repeating many times over. The problem is, I get stuck in a rut and eventually find that my go-to dishes got up and went.
Baby bok choy is a tender Chinese vegetable, technically considered a cabbage, that cooks in a matter of minutes and can stand up to strong flavors, such as ginger, soy sauce, and chiles. The white stalks hold a pleasant crunch while the dark green leaves pack a healthy punch of Vitamin A - 3500 IU per 4-ounce serving, to be exact. It works well in a stir-fry, either alone or combined with other vegetables, or as a base for a dish such as . The best part is that it can be eaten with chopsticks, which eliminates the whole Freudian knife issue. That's a relief.
The recipe:
Cut each head of baby bok choy into quarters lengthwise, keeping root intact. Wash in a large bowl of cold water and drain into a colander. Repeat this process to ensure all dirt is removed.
Heat canola oil in a large skillet or wok set over medium-high heat. Add minced fresh ginger and minced garlic.
Stir-fry for about 15 seconds, then add the bok choy. Cook for 1 minute, stirring constantly. Add water, cover with lid, and allow the bok choy to steam until wilted, 30 to 60 seconds. Remove the lid, toss bok choy with soy sauce, hot chili sauce with garlic, and sesame oil. Remove the skillet from the heat, recover, and allow the bok choy to steam for additional 30 seconds. Serve immediately.
Other recipes with bok choy:
Spicy Stir-Fry Bok Choy with Ginger & Soy Sauce
1 ¼ lb. baby bok choy (approximately 6 heads)
1 tablespoon canola oil
1 piece (1 ½-inch long) fresh ginger, peeled and minced
2 cloves garlic, minced
1 tablespoon water
1 tablespoon plus 1 teaspoon soy sauce
¾ teaspoon hot chili with garlic sauce (can adjust to taste)
2 teaspoon sesame oil
Cut each head of baby bok choy into quarters lengthwise, keeping root intact. Wash in a large bowl of cold water and drain into a colander. Repeat this process to insure all dirt is removed.
Heat canola oil in a large skillet or wok set over medium-high heat. Add minced fresh ginger and minced garlic. Stir-fry for about 15 seconds, then add the bok choy. Cook for 1 minute, stirring constantly.
Add water, cover with lid, and allow the bok choy to steam until wilted, 30 to 60 seconds. Remove the lid, toss bok choy with soy sauce, hot chili sauce with garlic, and sesame oil.
Remove the skillet from the heat, recover, and allow the bok choy to steam for additional 30 seconds. Serve immediately.
Serves 4 as side dish.
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