Sauteed Baby Bok Choy with Rice Wine Vinegar

I bought baby bok choy at the local farm stand with no clear idea of what I was going to do with it. I had a vague idea for a stir fry with a bunch of other things to fill out the dish. Instead I ended up using it as stand alone side dish at our Saturday weekly night dinner. I knew I wanted something more than just greens braised with garlic so I turned to the pantry for something different. The bottles of vinegar caught my eye and I went from there.

Bok Choy is a type of Chinese cabbage.

Sauteed Baby Bok Choy with Rice Wine Vinegar
Servings: 6-8
Prep time: 10 minutes
Total time: 20 minutes

Ingredients:

  • 1 – 1.5 lbs. baby bok choy
  • 2 Tbsp. olive oil
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 1 tsp. red pepper flakes
  • 1 tsp. rice wine vinegar

Directions:

  1. Trim the bottoms and then quarter the base of the bok choy. You can tear the leaves off as well if you like. Rinse well and then spin in a salad spinner until dry.
  2. Heat the oil in a large skillet over medium heat until it shimmers. Add the bok choy and season with salt and pepper. Cover and cook for 3-4 minutes until the greens have reduced in volume.
  3. Stir or toss the bok choy in the pan. Add chile flakes and vinegar; recover. Cook for an 3 minutes, stir or toss and then cook uncovered until the bok choy is cooked to your likeness.

Notes:
Full size bok choy could certainly be used in this dish. You’ll want to cut the stems into 2″ by 1/2″ strips to mimic the size of the baby bok choy stems.

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