Old City Salts

Old City Salts
Introducing Sampler Minis

Tuesday, April 9, 2013

Sweet and Spicy Bok Choy

We received a really nice big head of bok choy the other day from a local farmer.  This bok choy was so beautiful, nice white thick stalks and large dark green leaves.  It was begging to be made into a sweet and spicy dish!

I have always had bok choy in my Chinese take out, but never really made it until now.  First thought that came to mind was a quick broil followed by a light saute.  

1)  1 large bok choy or 2 small bok choy
2)  Jalepeno
3)  2 tablespoons of coconut oil
4)  1 tablespoon of raw organic honey
5)  1 dash of Bragg's liquid amino's or soy sauce
6)  1 medium red onion


Chop off the end stem and cut the bok choy into strips.  Drizzle all with coconut oil and lay on a baking tray.  Broil at 425 degrees for about 5 minutes and then transfer to a large saute pan.  The broiling gives a little bit of the pieces with a crunch and the remainder is sauteed for a few minutes with a mixture of 1 tablespoon of coconut oil and 1 tablespoon of raw organic honey.  

Plate the bok choy and garnish with diced raw jalapeno, thin sliced red onions and finish with Thai Ginger sea salt.


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