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)
Pinch of sugar (optional)
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.
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.