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Bok Choy Sauté




Source of Recipe


My own


Recipe Introduction


All amounts are approximate. This is something that I kind of threw together. Mike ended up loving it, so I’m trying to recreate the recipe. I know exactly WHAT I put in, just not exact amounts!


List of Ingredients




2 small sweet onions, sliced thin
1 large shallot, sliced thin
1 bell pepper, yellow or orange, large dice
1 regular bok choy
2 garlic cloves, minced
2 T. soy sauce
2 T. hot chili sauce
1/2 t. curry powder, or to taste
1/2 t. dried lemon grass, or to taste
1/2 t. garam masala, or to taste
1/2 t. ground galangal, or to taste
Olive oil, for sautéing


Recipe



In a 12-inch frying pan sauté the onions, shallot and bell pepper in a small amount of olive oil over medium heat. When translucent, but not soft, remove from pan and set aside.

Cut stems from bok choy and slice. Slice the leaves and keep separate from stem pieces. Add the sliced bok choy stems to the pan (adding more oil, if needed) and sauté for a couple of minutes. Add soy sauce to pan, cover and let cook for a couple of minutes. You want it wilted, but not soft. Add the sliced leaves and the onion mixture to the pan along with the rest of the ingredients and sauté until the bok choy leaves have wilted and are tender. Taste and adjust seasoning, as needed.

Serves 3 – 4.