Thursday, April 19, 2018

Blackened Baby Bok Choy

This easy, quick side dish for many rich main courses uses immature Asian cabbages. It's quick, tasty, and complex in flavor.
4 heads baby bok choy
2 t vegetable oil 
1 t dark sesame oil
2 t dark soy sauce
1 t mushroom soy
1 t rice wine
1 T water
Cut heads lengthwise, rinse, and dry. Heat vegetable oil in a stainless-steel skillet on medium high until it shimmers. Place cabbages cut side down, and cook 3 to 4 minutes until well colored. Turn over, add seasonings and water, cover, and steam a few minutes until tender.