Baby Pak Choy stir-fried with sliced yellow peppers, scallions and sesame oil.
There are certain routines in our family for which I am eternally grateful. One of them is that there is always some kind of green vegetable on the dining table.
I may not have liked vegetables as a kid, but as an adult I crave them. Were it not for the fact that the other members of my family also love their veggies, I could easily eat an entire serving bowl of just about every veg that regularly graces our table.
Wonderfully simple, with bok choy, peppers and scallions fresh from the farmer’s market, this skillet doesn’t even need extra salt, there’s enough natural in the bok choy itself.
Updated from the recipe archive. First posted in 2009.
Baby bok choy with yellow peppers
For an extra touch, you can add some pine nuts in step one.
ingredients
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1 tablespoon peanut oilrapeseed oil or rice bran oil
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1 tablespoon toasted sesame oil
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2 large yellow paprikaStalk and seed coat removed and discarded, sliced (approx 2 cups cut)
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4 green onionschopped, including undried green parts
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1 lb Baby bok choylower root ball cut off and discarded, rinsed thoroughly, torn into smaller pieces
method
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Sauté onions and sliced peppers:
Heat 1 tablespoon each of peanut oil and sesame oil in a large skillet over high heat.
Add the sliced yellow peppers and chopped spring onion and cook, stirring occasionally, until lightly browned. (Be careful not to burn the onions.)
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Add bok choy:
Reduce the heat and add the pak choi. Stir to coat with the oil in the pan. Cook just until the pak choi has wilted. The thicker, whiter ends of the baby bok choy should still be slightly crispy.
Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 65 | calories |
| 5g | Fat |
| 5g | carbohydrates |
| 2g | protein |
