Tuesday, October 19, 2010

Shanghai Bok Choy

Don't you love making restaurant dishes at home? At my fave tiny dumpling shop, Vanessa's, I loved their super simple Shanghai-style treatment of bok choy (which is by far one of my favorite leafy greens!), with a mix of sesame oil and soy sauce and a hint of garlic. I decided to make this easy side dish at home- though you could easily make it a meal with some grilled tempeh and soba noodles- and of course, add onto it! With some red bell peppers for sweetness and a jalepeno for heat (though you could use any chili you prefer), it makes for a well-rounded, flavorful dish. Use baby bok choy so that you don't need to chop up larger leaves and the stalks- it'll save you some time!

The Whats:

* 4 heads of baby bok choy, washed
* 1 medium red bell pepper, thinly sliced
* 1 medium chili pepper, thinly sliced
* 4 cloves garlic, thinly sliced
* 2 tbsp. olive oil
* 3 tbsp. soy sauce, or tamari if you prefer
* 2 tbsp. sesame oil

The Hows:

1) In a large skillet or wok, heat olive oil over medium heat. Add garlic and peppers to the pan and cook for 5 minutes until peppers are just slightly softened. Add bok choy to the pan; drizzle with soy sauce and sesame oil and saute for 3 minutes, or until leaves are just wilted. Remove from pan and serve hot.

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