Along with the lettuces, spinach and other greens in my CSA box are baby bok choy – wee Chinese cabbage that like other leafy green veg are incredibly good for you. Besides adding them to wonton soup, I’m often uninspired by them, although I know they have a great deal of potential. Martha‘s baby bok choy with chile, garlic and ginger is right up my alley – and the vitamin C in the bok choy combined with chiles, garlic and ginger is perfect for anyone suffering a summer cold, which we all have been this month.
This is the kind of veggie dish that calls to me from the pages of the stacks of Martha Stewart magazines I hoard in my basement, to come out one summer day when I decide to sit outside under the tree (no hammock, sadly) with an icy, boozy drink and flip through magazines for inspiration. This comes from the September 2011 issue of Martha Stewart Living magazine.
Baby Bok Choy With Chile, Garlic, and Ginger
Active Time 15 min.
Total Time 25 min.
Steaming this popular Chinese vegetable with chile, garlic, and ginger spices up its otherwise subtle essence. We love baby bok choy for its small size and tender leaves, but this recipe can also be made with regular bok choy sliced lengthwise into 1 ½ -inch pieces.
2 teaspoons vegetable oil
1 red jalapeño chile, seeded (optional) and thinly sliced
1 garlic clove, thinly sliced
1 piece (1 inch) fresh ginger, peeled and thinly sliced
1 pound baby bok choy, cut in half lengthwise
3 tablespoons water
1. Heat oil in a large skillet over medium-high heat. Cook jalapeno, garlic, and ginger for 1 minute.
2. Add bok choy and water, and steam, tightly covered, until tender, 7 to 8 minutes. Uncover, and cook until any remaining liquid evaporates. Season with salt.
Photos by Andrew Purcell. Copyright © 2011, Martha Stewart Living Omnimedia, Inc. Originally published in the September 2011 issue of Martha Stewart Living magazine.