Friday, March 23, 2012

The Case of Braised Baby Bok Choy

Have you ever wondered how to prepare some of the less familiar vegetables on Canada's market shelves? Me too! So I experimented. I had some ups and I had some downs. Okra didn't end up a winner. But tender-crisp and juicy bok choy is a big hit!

Braised Baby Bok Choy

8 heads baby bok choy, trimmed, and halved lengthwise if large
1 tbsp canola oil 
3/4 rounded tsp (for 3/4 cup) vegetable bouillon powder
3/4 cup water

Sauté the bok choy in the canola oil for 2 min. Add the vegetable bouillon powder and water. Cover and simmer 5 min. Serves 4.


YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.

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