Finding recipes for bok choi is a little disappointing. Most everywhere I looked had bok choi served up as an Asian dish. 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.
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.