| BRAISED BABY BOK CHOY |
Baby bok choy
2 tablespoons extra virgin olive oil
1/2 cup chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons seasoned rice vinegar
Trim the base of the bok choy. Cut the leaves and stems crosswise on a
diagonal into 1 1/2-inch-wide strips.
Place a large wok or a pot large enough to hold all the bok choy over
medium heat. When it is hot, add the olive oil and rotate the wok or
pot a bit to coat it evenly. When the oil is hot, add the bok choy and
season with the salt and pepper. Cover and cook until tender, stirring
occasionally, about 10 minutes. Stir in the vinegar and chopped
parsley. Serve hot.
2 tablespoons extra virgin olive oil
1/2 cup chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons seasoned rice vinegar
Trim the base of the bok choy. Cut the leaves and stems crosswise on a
diagonal into 1 1/2-inch-wide strips.
Place a large wok or a pot large enough to hold all the bok choy over
medium heat. When it is hot, add the olive oil and rotate the wok or
pot a bit to coat it evenly. When the oil is hot, add the bok choy and
season with the salt and pepper. Cover and cook until tender, stirring
occasionally, about 10 minutes. Stir in the vinegar and chopped
parsley. Serve hot.
