Bok Choy, Peppers, and Sweet Onion
Recipe: Bok Choy, Peppers, and Sweet Onion
From: a Celandine original
Serves: 4-6
1 head bok choy
1 sweet onion (see note)
1 to 1-1/2 red bell pepper
2 Tbsp. olive oil
kosher salt and fresh-ground black pepper
Wash the bok choy. Cut the larger stems lengthwise, then chop into bite-size pieces. Slice the onion into quarter-rounds about 1/4" thick. Chop the pepper into squares about 3/4" on a side.
Heat olive oil in wok or large skillet over medium-high heat. Add vegetables and sprinkle with salt and pepper to taste. Stir-fry until crisp-tender, about 5-7 minutes.
Notes:
I like this as is; SO often puts a little soy sauce, or Worcestershire sauce, or vinegar on it. It's a very simple technique, but this combination of vegetables we find especially tasty.
You can use leek instead of the sweet onion, if you are so inclined.
From: a Celandine original
Serves: 4-6
1 head bok choy
1 sweet onion (see note)
1 to 1-1/2 red bell pepper
2 Tbsp. olive oil
kosher salt and fresh-ground black pepper
Wash the bok choy. Cut the larger stems lengthwise, then chop into bite-size pieces. Slice the onion into quarter-rounds about 1/4" thick. Chop the pepper into squares about 3/4" on a side.
Heat olive oil in wok or large skillet over medium-high heat. Add vegetables and sprinkle with salt and pepper to taste. Stir-fry until crisp-tender, about 5-7 minutes.
Notes:
I like this as is; SO often puts a little soy sauce, or Worcestershire sauce, or vinegar on it. It's a very simple technique, but this combination of vegetables we find especially tasty.
You can use leek instead of the sweet onion, if you are so inclined.