Monday, May 23, 2011

Bacon-y Bok Choy

Photo courtesy of

We got some baby bok choy in our bountiful basket this week.  Bok choy is not a recipe I feel comfortable cooking.  When I ask people how to cook it, they almost all tell me, "Just throw it in a stir-fry!"  Hmmm...well I don't know where to start.  Throw it in whole? Chopped? So I did a little research to figure out how to prepare it first: 1) Trim off the end of the stem 2) Separate the bok choy leaves 2) Rinse WELL under cool water. Then I found this recipe that included bacon and I figured you couldn't go wrong.  The flavor was very similar to these brussel sprouts.  Very good!

4 slices bacon, chopped
2 pounds baby bok choy, chopped
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. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!

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