BABY BOK CHOY

This vegetable side dish goes in my “Catch 22” category:  it’s so easy, you barely need a recipe; but without a recipe, you may not even think about trying it.  I liken it to some of the extremely simple dishes from one of my all-time favorites, The Barefoot Contessa.  Less than 5 ingredients, and virtually no time or effort to prepare.  Gotta love that. 

Many national supermarkets carry the large heads of bok choy, which you could also use.  But Trader Joe’s carries the smaller, more tender (and cuter!) baby boy choy.  Make this along with any of the other Dragon Lady recipes (like Barbecued Pork) to complete your meal.  If you’re watching the carbs, skip the steamed rice altogether and add a vegetable dish like this!

Serves 4-6

1 ½ lbs. baby bok choy (about 8 small heads)

1 tablespoon vegetable oil

1/8 cup cold water

salt

Trim about 1” off the base of each head of bok choy, which will separate all the leaves.  Rinse each leaf well; place in colander to drain.  Heat oil on high heat in a wok or deep sauté pan with lid.  Add bok choy; stir-fry for 2 minutes.  Sprinkle in water; stir and cover.  Let cook for 1 minute; stir, cover and cook for 1 more minute.  Salt to taste; transfer to serving platter.

Note:  if using regular-sized heads of bok choy, it will be easier to eat if you chop each leaf into 2" pieces before stir-frying.