Sunday, June 19, 2016

Steak and Bok Choy

The steak, Porterhouse. Grilled by Chris.

The Bok Choy was from my friend, Kelly's garden. It was beautiful! I think this may have been the third time I have ever cooked Bok Choy. I went to the internet to find a recipe. Martha Stewart was one of the first links that popped up. Ginger Sesame Bok Choy. Delicious!

1 tablespoon rice vinegar
1 tablespoon soy sauce
1/4 teaspoon toasted sesame oil
5 thin slices peeled fresh ginger
4 to 5 heads baby bok choy, (1 pound), each halved lengthwise
In a small bowl, whisk together vinegar, soy sauce, and sesame oil. Set aside. 

In a large skillet with a tight-fitting lid, bring 1 cup water and ginger to a boil. Add the bok choy; reduce to a simmer. Cover and cook until leaves are vibrant green and stems are fork-tender, 3 to 5 minutes. Drain well; discard ginger. 

Transfer bok choy to a serving platter; drizzle with the vinegar-soy mixture, and serve immediately. 

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