Tuesday, November 1, 2011
Baby Bok Choy with ginger and garlic and gypsy peppers
I have never liked bok choy. I received two huge bunches of baby bok choy in my previous CSA box and after asking some of my foodie friends, I decided to give baby bok choy a chance in a simple stir fry of ginger, scallions and garlic in peanut oil. I threw in some sliced gypsy peppers from the box as well.
The peanut oil and baby bok choy combination was so buttery and wonderful. I loved the freshness of the ginger and scallions and the earthiness of the garlic. This quick stir fry is an example of where using simple fresh, quality ingredients makes a world of a difference. And it took less than 20 minutes from start to finish!
Bok choy reduces tremendously once cooked, but avoid over cooking it as the flavor is at its peak when cooked until just tender. Otherwise it starts to taste like cabbage (not in a bad way, just different than it tastes when just tender).
I did a similar stir fry of gypsy peppers with thai chilis, ginger, garlic and sea salt in a little peanut oil the other night and it was delicious!
Baby Bok Choy with ginger and garlic and gypsy peppers (adapted from Epicurious)
2 bunches of baby bok choy, about 1.5 to 2 lbs
2 tbsp peanut oil
1/4 inch piece of fresh ginger, peeled and minced
4 scallions, white and green parts thinly sliced
4 large garlic cloves, thinly sliced lengthwise
3 gypsy peppers, stem removed, ribs and seeds removed and thinly sliced in rounds
1 tsp coarse sea salt (much less if using table salt)
1/4 tsp sugar
Trim the bottom 1/4" of each head of bok choy. Wash in several changes of cold water and dry in salad spinner. Slice bok choy lengthwise into half.
In a wok or large saute pan, heat peanut oil until hot but not smoking over moderately high heat. Add garlic, ginger and scallions and stir until fragrant, about 15 seconds. Add gypsy peppers, stir for 1 minute. Add bok choy, salt, sugar and pepper, stir fry for 1 minute. Add 1 tbsp water, cover and cook until wilted, about 30 seconds. Uncover, stir fry 5 seconds, then cover again. Remove from heat and let steam until tender. Serve immediately.
Gypsy Pepper Stir Fry
6 gypsy peppers
1/4" piece of ginger, peeled and minced
3 garlic cloves, thinly sliced lengthwise
2 thai chiles, thinly sliced (use less if prefer less spice)
1 tbsp peanut oil (or canola oil)
Trim the tops of the gypsy peppers, remove ribs and seeds. Thinly slice into rounds. In a large saute pan, heat peanut oil until hot but not smoking over moderately high heat. Add ginger, garlic and thai chilies, stir until fragrant about 30 seconds. Add gypsy peppers, stir for 30 seconds and let cook for another minute or two. Season with salt, stir to combine. Serve hot or warm.