Seared Baby Bok Choy

I hadn't planned on sharing this process. But, when I posted this photo, a friend asked for this recipe. So, here we go!

We have always been a fan of bok choy.

• 

• 

• 

When D first started college, we had a family phone call about the terrible food at the cafeteria. I mean, really. I thought it would have gotten better in the almost 25 years since I graduated. But my duo was comparing notes on uncooked rice, sulphury bok choy, and more.

This comment cracked me up: "And, Mom, there are REAL chefs in those kitchens. I don't understand how the food can be executed so terribly."

How do you know it's a real chef? "He had the hat!" Hmmm.... counterpoint...

Back to the bok choy...

Ingredients

• baby bok choy

• olive oil

• vinegar (I used a lemon balsamic, but use whatever you have)

• soy sauce

• freshly ground black pepper

• Also needed: skillet

Procedure

Slice baby bok choy in half length-wise. Heat olive oil in a large skillet over medium-high heat.

Add the bok choy in a single layer, cut side down. Cook until seared, approximately 1 to 2 minutes. Flip bok choy over and cook on the other side for another minute. The bok choy is cooked when the leaves are wilted and the bulb part is crisp tender.

Remove the bok choy to a serving platter. Drizzle with vinegar and soy sauce. Sprinkle with black pepper. Serve immediately.