Wednesday, February 4, 2009

Greens Series - Day 3 - Baby Bok Choy with Ginger

Baby Bok Choy with Ginger

1 lb baby bok choy
1 T fresh grated ginger
1 T coconut oil
1/2 tsp sea salt (or 1 T tamari wheat-free soy sauce, but this choice is up to you; if you want the umami that soy offers without eating soy itself, you might try adding in an anchovy or a smidge of anchovy paste)

Cut 1/2 inch off the bottom of each bok choy bunch. Rinse the leaves under running water to remove grit, but don't pat dry; you need the water that is clinging to the leaves.

Heat the oil in a large skillet or wok over high heat. Add the bok choy a handful at a time as it wilts down. When all the greens are in the skillet, add the ginger and salt or soy sauce. Cover and steam for 3-4 minutes. Remove the cover and let the liquid cook off.


The technique for this recipe came from The Garden of Eating by Don Matesz and Rachel Albert-Matesz.


Posts in the Greens Series
Relaxed Kale Salad
Spinach Pesto
Baby Bok Choy with Ginger
Broiled Kale
Southern Style Collards


Robin said...

These little guys look wonderful! I have been wanting to prepare baby bok choy and have been stalking the produce section in search of them. Seems like they are never there. Now I can't wait till I find them! Great series, I'm lovin' it.

Elizabeth said...

You can probably do this with regular bok choy too! I'd just cut the leaves away from the stems and then put the stems in before the leaves so they cook a little longer.