Bok Choy with Garlic and Sauteed Onions
Makes 4 servings
Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
I recommend using all organic non GMO ingredients.
Also known as Chinese white cabbage, bok choy is a relative of Chinese cabbage; with its crunchy white stalks, it also bears a passing resemblance to wide –stalked celery topped with dark green leaves. This versatile and tasty vegetable dish goes well with almost any main course.
Preparation Time: 10 minutes
Cook time: 7 minutes
- 1 Head bok choy
- 2 Tablespoons olive oil
- ½ Medium red onion, diced
- 4 Small cloves garlic, minced
- ¼ Cup water
- 1 Teaspoon vegetable – broth powder
- 1 Teaspoon tamari
- 1 Teaspoon lemon juice
- ¼ Teaspoon freshly ground black pepper
Slice the bok choy crosswise into 1 –inch-thick-slices, discarding the tough stems.
Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the onion and garlic and saute until the onion is tender, about 5 minutes. Add the bok choy and mix well, in a small bowl, stir together the water, vegetable broth powder, tamari, and lemon juice; add this mixture to the pan. Continue stirring until the bok choy begins to wilt, about 2-4 minutes. Season with the pepper and serve hot.
Reprinted with permission from the National Bestseller, The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.