Bok Choy with Golden Shallots
 

Bok Choy with Golden Shallots

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This dish is simple but carries a lot of flavor (it's all about the shallots!). Serve as a side dish with rice, meat or fish. Recipe slightly adapted from Epicurious.

SERVING SIZE

3-4 as a side

INGREDIENTS

1/4 cup canola or sesame oil

1/2-1 pound shallots, thinly sliced

1 1/4 teaspoons salt, divided

2 garlic cloves, minced

1 pound baby bok choy, whole, bottoms trimmed, but left intact

 

INSTRUCTIONS

Heat a wok or 12-inch heavy skillet over medium-high heat. Pour the oil into the wok and once it's hot, add half the shallots. Fry the shallots until golden brown, about 3-5 minutes per batch (the first batch might take longer if the oil isn't heated thoroughly). Transfer the shallots with tongs or a slotted spoon to a paper towel-lined plate and let drain. Toss the shallots with 1/4 teaspoon salt (shallots will crisp some as they cool).

Turn the heat down to medium. Add the bok choy, garlic and remaining teaspoon salt to the pan. Cover and cook until crisp-tender, about 5 minutes, turning the bok choy once or twice. Serve whole, garnished with the golden shallots (we recommend using steak knives to cut through the bok choy).

  PRINT VERSION

vegetable plate

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