3-4 heads baby bok choy
kosher salt
freshly ground black pepper
2 tablespoons olive oil
rice wine vinegar, if desired
1. Remove any damaged outside leaves, and halve each head of baby bok choy lengthwise. Rinse well with cold water; shake off excess water and pat dry on paper towels. Season the cut side of the bok choy with salt and pepper.
2. Heat a 12-inch non-stick skillet over medium high heat until very hot. Add oil and heat for 30 seconds. Lay the bok choy cut-side down in the hot pan and cook, without moving, until it's developed some nice color, about 2 minutes. Turn the bok choy over and cook another 2 minutes.
3. Serve with rice wine vinegar, if desired.
Makes 4-6 servings.
1. Remove any damaged outside leaves, and halve each head of baby bok choy lengthwise. Rinse well with cold water; shake off excess water and pat dry on paper towels. Season the cut side of the bok choy with salt and pepper.
3. Serve with rice wine vinegar, if desired.
Makes 4-6 servings.
No comments:
Post a Comment
I'd love to hear from you! Please use the form below to send any questions or comments you may have :)