Monday, May 12, 2008
Crunch into bok choy
Bok choy might look like one of the more unusual vegetables in the grocery store, but it’s a member of the common cabbage family. It’s simple to cook by steaming, boiling, or stir-frying.
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Bok Choy and Bacon
4 slices bacon, chopped
2 pounds baby bok choy
1 teaspoon olive oil
1/2 small red onion, chopped
1 teaspoon red pepper flakes
1 teaspoon minced garlic
Salt to taste
Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes, and garlic. Cook and stir over medium heat until the onions are starting to be tender.
Add the bok choy, and place a lid on the pan. Cook for 4 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon; season with salt. Serve hot. Makes 4 servings.
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Garlicky Baby Bok Choy
2 tablespoons butter or margarine
4 teaspoons minced garlic
12 baby bok choy
2 cups chicken broth or stock
Melt butter in heavy large skillet over high heat. Add garlic; sauté 1 minute. Add bok choy and broth; simmer until bok choy is tender, turning occasionally, about 8 minutes. Makes 6 servings.
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Pork Chop Suey
1 pound pork tenderloin
1/4 cup all-purpose flour
2 tablespoons vegetable oil, divided
2 cups thinly sliced bok choy
1 cup chopped celery
1 cup red bell pepper, cut into 1/4-inch strips
1 cup sliced mushrooms
1 8-ounce can water chestnuts, sliced
2 cloves garlic, minced
1/4 cup chicken broth
1/4 cup soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground ginger
Trim fat from pork; cut into 1-inch pieces. Combine flour and pork in a resealable plastic bag; seal and shake well. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pork and cook until browned, about 3 minutes. Remove from pan and keep warm.
Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts, and garlic; stir-fry for 3 minutes. In a bowl whisk together chicken broth, soy sauce, cornstarch, and ginger. Combine pork and broth mixture in skillet, cook until thickened, about 1 minute. Makes 6 servings.
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Pantry Pointers
When selecting mature or baby bok choy, look for stalks that are white and firm and leaves that are green and not wilted.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com