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October 03, 2012: Braised Baby Bok Choy

October 3, 2012

I had a really great visit from Yoshio yesterday. He kindly treated me to lunch at my favorite place to eat not only for food, but for history and atmosphere (The Wayside Inn.) As always, we had great conversations about food which inspired future articles. He also brought me a cache of healthy food. One thing that he brought, that I have never had before, was baby bok choy. I prepared it very simply.

Braised Baby Bok Choy:
Wash and cut the larger pieces of baby bok choy in half and drain in colander. Julienne two, 2″ medium-hot peppers (I had 1 red and 1 orange) and dice one clove garlic (I used 1/2 clove of elephant garlic for added texture) and 1″ peeled ginger root. Add these and bok choy to a large wok in 2 Tblsp. olive oil over medium heat. Turn every once in a while, adding a couple of grinds of  black pepper for about 7 minutes, until bok choy is braised on the outside. Serve with a dribble of shoyu.

This dish is delicious, attractive, super-easy, fast, and could not be more healthy! Thank you Yoshio for a wonderful Fall afternoon in your good company and for the delicious food!

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