If you're dealing with baby bok choi you don't even need to cook them really, but in this dish they soften perfectly (MAKE SURE YOU DON'T OVERCOOK THEM).
(if you're making this for a crowd, plan on 2-3 per person... if you're cooking for my family plan 6 a head :)
This is quite possibly the easiest recipe in the world... so if you're trying to get your cooking legs... or have NEVER cooked and have a hot chick coming over for dinner and want to impress.. try this one.
(this recipe is for 2-3 people)
Mix together in a bowl:
1/8 cup soy sauce
1/8 cup balsamic vinegar
1 tbs water
1 TBS FRESH GINGER crushed/chopped into oblivion ( don't use powdered ginger for this)
First, take 4-6 Baby Bok Choi and slice each one in half vertically, then you can either steam Baby Bok Choi for a few minutes (3-4) or I just like to throw them in a hot skillet with a touch of water so the steam and pick up some color for about a two minutes so they keep a little bit of their structure.
if you're making this and serving it family style just dump the cooked, warm Bok Choi in the bowl with your dressing and toss to coat..
If you're making individual plates.. place 2-3 cooked, warm Bok Choi on each plate and use about 2 TBS of dressing on each plate.
We sprinkled some sliced almonds on top and it really finished the dish, but you could use anything..... or nothing :)
ALSO... remember to TASTE your dressing BEFORE you serve it.. depending on what type of balsamic you use or if you think it's too salty from the Soy Sauce just add a touch (TBS or so) of honey to tone down the flavors...
1 comment:
oooh, that looks like a great way to do bok choi! I hope we get some more at some point since we didn't this week.
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