Daily Archives: June 13, 2011
13/06/11 Baby Bok Choy Sauteed with Ginger and Garlic
1 Inch piece of fresh Ginger thinly sliced
2 TB of EVOO
Salt & freshly ground Black Pepper
1. Heat a deep saute pan & add the 2TB of EVOO.
2. Add the Garlic cloves & the Ginger. Saute until fragrant & lightly browned.
3. Add all of the Baby Bok Choy, toss it together & put the lid on the pan.
4. After about 6 or 7 minutes, check the progress. Use the tip of a knife to check the vegetable’s progress.They should be thoroughly wilted & tender.
5. Remove & plate.
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- Posted under Vegetables
13/06/11 Sirloin Tri-Tip, Portobello Mushrooms & Roasted Red Peppers
Serves 2
Just a few miles from our home is the Migliorelli Fruit and Vegetable Farm in Tivoli, NY. A wonderful resource for produce picked daily & available at their convenient Farm Stand just over the Kingston Rhinecllff Bridge. The Baby Bok Choy was so fresh they could have been simply doused with olive oil & enjoyed as a salad.
INGREDIENTS
8 Heads of small Baby Bok Choy (4 per serving)
3 Garlic cloves thinly sliced
1 Inch piece of fresh Ginger thinly sliced
2 TB of EVOO
Salt & freshly ground Black Pepper
METHOD
1. Heat a deep saute pan & add the 2TB of EVOO.
2. Add the Garlic cloves & the Ginger. Saute until fragrant & lightly browned.
3. Add all of the Baby Bok Choy, toss it together & put the lid on the pan.
4. After about 6 or 7 minutes, check the progress. Use the tip of a knife to check the
he vegetable’s progress. They should be thoroughly wilted & tender.
5. Remove & plate
CookTeaser 