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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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A simple method for doing bok choy. The dish was meant to accompany fish of about any kind. Ingredients:
kosher salt |
4 small heads bok choy, cut lengthwise in half |
2 tb butter |
Directions:
1. Bring a large saucepan of salted water to a boil. Have ready a bowl of cold water.
2. Add the bok choy to the water and bring back to a boil. Cook for 2 1/2 minutes, until just tender. Drain and plunce the veggie into cold water to stop the cooking.l Drain again. Squeeze out the water, keeping the shape of the vegetable as you squeeze. You can refrigerate it for serging at a later time, or you may serve it now.
3. To reheat, bring about 1/4 cup water to a boil in a skillet. Whisk in the butter and season with salt. Add the bok choy and heat through, turning it once or twice. It will take about 3 minutes to heat. Drain well before serving.
4. Note: Bok choy is a mild, sweet Chinese cabbage that nicely accompanies fish. Small heads are much more tender than the large ones, so look for them. You can substitute regular cabbage here, but the cooking times will be lengthened.
5. From Fish without a Doubt, by Rick Moonen & Roy Finamore
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