Sunday, June 6, 2010

Co-Op Challenge - Asian Bok Choy with Caramelized Onions and Garlic

As I mentioned in my earlier post I participated in a food co-op for the first time this week. One of the items in my basket was bok choy, something I have never cooked before. I love Asian food so I have eaten bok choy just not prepared myself. I got some very good suggestions and thanks to those that provided comments. I found one recipe that sounded good over Mom Chef's blog but I'm not a fan of ginger so I knew I would be making some changes.  As normal I love to look through recipes for inspiration, get ideas from friends and then just come up with something that sounds good to me.  This is ultimately what I came up with.

Asian Bok Choy with Caramelized Onions and Garlic

1/2 medium brown onion
1-2 cloves of garlic
8-10 small/medium bok choy
1 tablespoon of vegetable oil
1 teaspoon of oyster sauce
1 teaspoon of soy sauce
1 teaspoon of apple cider vinegar
1 small can of water chestnuts
1 tablespoon of butter (optional)
¼ cup of water or chicken stock (recommend stock)
Pepper
Pinch of sugar (optional)

Directions:  Dice half of a brown or white onion into 1-2” inches pieces or half moons. Heat a wok or large frying pan (12inch) to medium and add ½ tablespoon of oil. Add onions when oil is warm. Saute onions until caramelized over medium heat. Stir regularly and adjust heat as needed so onions do not burn.

While onions are caramelizing mince 1-2 cloves of garlic and set aside. Also clean the bok choy by cutting off ends, separating leaves, washing off dirt, and rinsing in colander. Coarsely chop bok choy. When onions are almost caramelized, brown but still some white add the chopped garlic. Saute for 1-2 minutes watching closely so that the garlic does not burn. Remove caramelized onions and garlic completely from pan and wipe down with paper towel.

Add an additional ½ tablespoon of oil allow to heat over medium high heat and then add coarsely chopped bok choy. Turn the heat to high and stir fry bok choy until it starts to wilt. You may need to add the bok choy in batches if you are using a frying pan with low sides. It will wilt down and reduce in volume considerably. Add water or chicken stock and continue to stir fry over high heat for about 5 minutes. You should see the green wilt completely to appear like cooked spinach. The bok choy stems will soften and mellow in color.

Add oyster sauce, soy sauce, apple cider vinegar and freshly cracked black pepper. If you like spice red chili flake would work well also. Continue to cook over high heat for an additional 5-7 minutes depending on how much texture you like. Just before service add water chestnuts and stir thoroughly. After water chestnuts are warm, sprinkle the dish with a pinch of sugar and add the butter in small pieces. Stir until butter is melted and serve.

Serves 4-6

I served with Asian Inspired Slow Cooker Pork Chops and brown jasmine rice. My husband and daughter went back for seconds - the true sign of a successful meal.
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