Moderately Badass Bok Choy

Moderately Badass Bok Choy

Okay, listen. I know that “badass” (even when tempered by moderateness) isn’t generally a word one uses to describe a vegetable. Particularly a polite, unassuming vegetable such as bok choy. So you can blame the Lime Truck, really. THEIR bok choy is super badass, and delicious, and what I was striving to hold a candle to with this one. I didn’t manage it, but this is pretty tasty all the same. It would benefit from some chili oil, too, to add a bit of spice, though one of my roommates can’t handle that at the moment (alas!). This is definitely worth making again, though this recipe only serves two — it’s easy to double though, and hopefully bok choy season will come soon and drop the prices.

Moderately Badass Bok Choy

3 heads bok choy
1 tsp. dark sesame oil
1 Tbsp. canola oil
2 cloves garlic, minced fine or grated
1″ fresh ginger, grated
2 Tbsp. slivered almonds
1/4 c. soy sauce
1 Tbsp. rice vinegar

Slice the bok choy — larger slices at the leafy end where it’s thin, smaller slices down by the stem where it’s crunchy, so it will all cook evenly. Heat the oils in a wok over high heat until they just begin to smoke, then add the garlic and ginger and stirfry until fragrant, about 30 seconds. Add the bok choy and almonds and toss vigorously, wilting the leaves and making them velvety; the stem bits will stay a bit crisp and the almonds will provide extra crunch. Mix the soy sauce and rice vinegar and add them both at once, continuing to stirfry until they cling to the leaves. Serve hot!

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~ by iliadawry on 11 January 2013.

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