Pan-Seared Baby Bok Choy
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.
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.
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