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Bok Choi Stir Fry
Not long ago, I realized that I had much to learn from the Asians, who really know how to cook using the perfect fusion of salty, spicy, tart and sweet. There's so much more to life than a pot of limp greens that were boiled to death on the stove! Think garlic, ginger, cilantro, scallions and a zing of lime or lemon. Hot pepper for kick... now we're talking!
1. Sautee in a medium-high wok or frying pan:
olive oil to coat the bottom of the pan
3-4 cloves of garlic, diced
1 knob ginger, diced
2. After garlic is translucent, add:
1 head bok choy, washed and cut up
A splash of fish sauce
3. Stir fry for about 7-10 minutes, tossing about the pan constantly. Bok choy is done when stems are tender and leaves are sufficiently wilted to you liking.
4. Season with:
The juice of one lime
A few sprigs of cilantro, chopped
This one goes nicely on the side of a slab of fresh fish- tilapia or salmon is nice. Don't forget the fluffy white rice!
Serves: 2-4.
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