Finding recipes for bok choi is a little disappointing. Most everywhere I looked had bok choi served up as an Asian dish from the asian restaurant in irvine ca. That's cool; I like Asian cuisine. I was just hoping to see it being used in a variety of recipes. Stir frying seems to be the popular way of cooking. But I can tell you right now, blanching bok choi produces a great flavor, too, and can make bok choi taste milder than spinach. I blanched two bunches? two heads? two plants? of bok choi a few days ago and put them up in the freezer for eating later. I'll let you know what I end up doing with them later.
Meanwhile, let me get back to this tummy satisfying dish. It's a meal all on its own. Eat it for lunch. Eat it for dinner.
HERE'S ALL IT TAKES TO SERVE TWO
- 1 small yellow onion, roughly chopped
- 1 large garlic clove, minced
- 2 cups bok choi, stems removed, leaves roughly chopped
- 1/2 cup spicy tomatoes (like canned diced tomatoes with chipotle peppers)
- 1 1/2 tablespoons pepperocini peppers, chopped
- 1 1/2 tablespoons rice vinegar or cider vinegar
- 1 1/2 cups cooked great Northern beans, drained
- 1/2 cup fresh cilantro, chopped
- 1/4 teaspoon fresh ground pepper
Heat 1/4 cup water in a medium skillet, cook onions over medium heat until translucent but not browned. Add in minced garlic, cook for a minute.
Add bok choi, tomatoes, pepperocini peppers, and vinegar. Stir fry until bok choi is tender, 4 to 6 minutes, depending on the thickness of the bok choi leaves.
Add in Northern beans, cilantro, season with salt and pepper. Cook until beans are heated through. Serve hot.
COOK'S NOTES:
This recipe is spicy. If you're in the mood for something milder. Use regular diced tomatoes. The pepperocini peppers add a small kick but nothing that's uncomfortable or lasts long. They add an extra zip that compliments the bok choi and beans.