There are certain routines in our family for which I am unendingly grateful. One is that at the dinner table there is always a green vegetable of some sort.
I may not have loved some veggies as a child, but as an adult, I crave them. If not for the fact that the other members of my family love their greens too, I could easily eat an entire serving bowl of pretty much any of the veggies that regularly grace our table.
This baby bok choy dish by my mother, case in point. I think I ate most of the bowl, and then begged her to make it again the next day so I could get some good photos. (Baby bok choy, baby bok choy, try saying that 3 times fast!)
Wonderfully simple, with bok choy, peppers, and green onions fresh from the farmers market, this stir-fry doesn't even need added salt, there is enough naturally in the bok choy itself.
Updated from the recipe archive. First posted 2009.
Baby Bok Choy with Yellow Bell Peppers
- 1 tablespoon peanut oil, canola oil, or rice bran oil
- 1 tablespoon toasted sesame oil
- 2 large yellow bell peppers, stem and seed pod removed and discarded, sliced (about 2 cups sliced)
- 4 green onions, chopped, including green parts that are not dried out
- 1 lb baby bok choy, bottom root ball cut off and discarded, rinsed thoroughly, torn into smaller pieces
Sauté onions and sliced bell peppers:
Heat a tablespoon each of peanut oil and sesame oil in a large sauté pan on high heat.
Add the sliced yellow peppers and chopped green onion, and cook, stirring occasionally, until lightly browned. (Keep a watch so that the onions don't burn.)
Add the bok choy:
Lower the heat and add the bok choy. Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy.