If you are like me, you have seen Bok Choy a million times in the grocery store and somehow never experimented with it. I had some pre-conceived notions about it…the biggest one being that it belongs in stir-fry style dishes, tossed in a peanut or miso style sauce. Well, I saw these babys and couldn’t pass them up. So for dinner, I made lemon caper tilapia fillets, mini caprese salads and a sauteed bok choy dish.
Since the rest of my dish was “Italian style” I tried to make an “Italian Bok Choy”…turns out you you can make an “any style” Bok Choy and get great results.
What you need:
Bok Choy (I used 4 stems, chopped)
two ears of corn (i sliced off the kernels before I cooked the corn, makes it a lot faster)
a bag of peas (get fancy if you wish but the bag of steamer peas rocks)
handful of fresh basil, oregano, and Italian flat leaf parsley (chopped)
1/4 a lemon, (just the juice)
heat skillet to med, add olive oil and garlic till it softens
add all you veggies, herbs, and salt and pepper
let simmer till the veggies are soft or about 4 minutes
**idea: cut it in half long ways and grill it with some olive oil, lemon and salt and pepper, would look great on a plate next to a nice steak***