I know that some of you might not give a rat’s ass hair of where I am now, but, too bad I am going to tell you anyway, I am in Canada. Yes, I moved here, from Italy, family and all. I have landed a pretty neat job as – and excuse me if I brag a little – as Cooking School Manager and instructor for a very nice company in Toronto. The move has been hard and tiring and the website got the toll. I really would like to start to post more stuff in the future, let’s see how that goes. So here it goes: 10 minutes Bok Choy.
In Italy Bok Choy is starting to show up in the supermarkets just in the latest years. We have at least one other vegetable that is very much alike although less versatile. I personally love bok choy and, being now in Canada, it is much easier to get. So here, a quick recipe that it is finishing cooking as I write: 10 minutes bok choy.
- 4 mini bok choy
- 2 cloves of garlic leave them whole
- 1 little piece of fresh ginger
- 1 tsp lemongrass paste or a lemongrass stick
- 3 Tbsp extra virgin olive oil
- In a large skillet warm up the oil with some salt, pepper, the ginger, the garlic and the lemongrass and slowly warm up to release all the flavours.
- In the meantime, cut the bok choy lengthwise, rinse them under some cold water and get rid of the ugly leaves.
- Keep the bok choy wet, do not dry.
- Turn up the heat under the oil and cook the vegetable cut face down on a happy flame for 3 or 4 minutes, or until a little color starts to show
- Turn down the heat, cover and let steam for another 6 or 7 minutes or until cooked to the liking.
- Fix the seasoning and serve with its own juices.
This post is also available in: Italian