Thursday, September 25, 2008

Thursday’s Culinary Adventure 2

Believe it or not, it’s that time again!!  Today on Thursday’s Culinary Adventure…did everyone get my hint from last week? (rhymes with shmok shmoy?)  That’s right, it’s

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For those of you who don’t know (and why would you?), Bok Choy is also known as “Snow Cabbage” and it’s closest family member is the turnip!  It is most commonly found in Asian dishes.

I will be preparing Bok Choy loosely based on the recipe “Bacon-y Bok Choy” found on allrecipe.com.  I am sure that there are many delicious ways to prepare it, but this is the recipe for which I had all of the items already on hand.

You will need 5 slices of bacon, an onion, red pepper flakes (unless you expect kids to eat it- red pepper flakes are HOT!), and rice.  Oh, and Bok Choy of course.

1) Cook the rice as usual   IMG_7244

(I LOVE MY RICE COOKER!!)

2) Fry up the bacon in a skillet, then crumble into bits and set aside.  Drain the grease, reserving a little in the bottom of the pan. (I used Turkey Bacon.)

3) Dice up half of the onion and fry it up in the bacon grease, along with a few dashes of red pepper flakes.

4) Meanwhile, wash the Bok Choy and cut it in half, separating the white stem from the green leaves.

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Dice the stem and tear up the Bok Choy leaves into little bits. IMG_7247 (NOTE: IF YOU USE BABY BOK CHOY, THEN YOU CAN SKIP THIS STEP AND JUST USE THE BOK CHOY WHOLE.  I HAVE NEVER DONE THIS, THOUGH, SO WATCH OUT)

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5) Add the Bok Choy stem to the onion and top with a tsp. or so of olive oil.  Stir ‘er up and cover your pan.  Let cook about 3-5 minutes.

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6) Add the Bok Choy greens and the bacon bits.  Cover and cook about 2-3 more minutes.

7) Serve over hot rice.

TADA!IMG_7255

TASTE TESTERS SAY:

Caitlin:IMG_7263

Brian:IMG_7259

Surprisingly Good!

Summary: We both thought that this was really yummy!  Although how can you go wrong with bacon and Walla Walla sweet onions?!  I will definitely be making this again.  Light, tasty, nutritious, different.  A little zip.  Yum!  

p.s. If you want to use Bok Choy in a stir-fry, separate the leaves from stem as shown, throw in the stem with carrots/zucchinis/stuff that can cook longer and save the greens for very last, like with the snow peas.

GRADE: B (it is still a vegetable…)

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Hint for next week’s Adventure:  It is something that you never want a diaper to do…

 

3 comments:

Momma said...

Could it be leeks? We wait with bated breath. Mom and Dad

Maureen said...

you are so brave to even WANT to try Bok Choy. I'll bet it was Brians first ever and by his face it is clear that he was pleasantly surprised! Way to Go Caitlin!!!

Mama's Losin' It said...

I JUST printed out a bok choy recipe...and I had NO idea it was some kind of snow cabbage...good to know!!

That dinner looked delicious and I love the pictures you added of you and your husband. Too funny. :)