Thursday, September 16, 2010

Pan-Seared Baby Bok Choy

Pan-searing made this baby bok choy a very fast side dish. Like 5 minutes fast. I seasoned it with kosher salt and freshly ground black pepper, and seared it in a little olive oil. If you wanted you could sprinkle the finished dish with a little rice wine vinegar, but I ate it straight today (no vinegar).

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.

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 :)

Related Posts Plugin for WordPress, Blogger...