greens can be remarkably simple. sure you can chop them up and throw them in nearly any stir fry or soup, but sometimes just a touch of oil and soy sauce is all you need to bring out the natural goodness of those leafy treats.
i have been cooking up these adorable baby bok choys nearly every other day, and it couldn’t be easier. just a few minutes on the stove in a covered frying pan and you’ve got forkfuls a plenty of soft, melt-in-your-mouth, cabbage goodness. enjoy as a side to your favorite dish!
pan-seared baby bok choy
baby bok choy
olive or sesame oil
soy sauce
baby bok choy is a chinese cabbage with a firm base and tender leaves that are reminiscent of spinach.
the amount of baby bok choy you will be cooking will depend on the size of your pan – and of course how many people you are serving. i find that 2 medium boy choys are reasonable amount per person if served as a side.
rise and cut them in half lengthwise. sometimes they will have a little bit of dirt on the inside, just rise that out too.
drizzle a small amount of oil in your frying pan (about a tablespoon or two per serving) and warm over moderate heat. once it’s hot add the bok choy face down so the flat side can sear a little. tuck them all into the pan as tightly as you can, still making sure their flat sides are flush to the bottom of the pan.
cover and let cook at moderate heat for about 8 minutes, or until the bases are soft and the leaves are wilted. if you want a crispier, browner bottom side then leave the lid off for the first few minutes of cooking. once it’s covered the bok choy steam themselves in their own water.
remove from heat and drizzle with a little soy sauce, again about a tablespoon or two. serve immediately and enjoy!
3 Comments
That looks just about perfect. I love veggies that are simply prepared, it is amazing how much their whole taste can be transformed with just a few simple ingredients.
These look luscious! I love bok choy.
Simple and delicious…and beautiful photos; the bok choy looks voluptuous.