When I first moved to DC I met new vegetables in the produce section of the supermarket; not that supermarkets didn’t sell them (at all) in Mexico, I just didn’t use to do grocery shopping that often. Now, one of my new friends is bok choy or chinese cabbage. Its taste is simply delicious, sweet and crispy and ideal for stews and stir fries. Last Monday, for Valentine’s Day, I cooked dinner and used Bok Choy for a side dish.
Below is the recipe. I hope you like it.
5 table spoons of blanched and slivered almonds (approx 2 oz or 50g)
2 table spoons of olive oil
3 celery ribs (half pound or approx 300g)
1 ½ pounds (approx 600g) bok choy (it might look like a lot of leaves, but believe me they will shrink after you cook them)
2 small garlic cloves, minced
2 table spoons of soy sauce (optional)
Salt, dill and herbamare (asian blend)
- Chopt the celery ribs, garlic and almonds
- Put olive oil into a wok or rounded pan and when hot add garlic, wait a couple of minutes and then add the almonds and celery ribs
- In the mean time cut the bok choy (steam and leaves) into pieces
- Cook until the celery ribs are soft (about 6-8 minutes), add the bok choy and stir fry
- Add the soy sauce, season with salt, dill and herbamare (asian blend) or your favorite herbs
- Serve with rice or as a side
I’ll be writing recepies in english every other week. I hope to read your comments!