Bok choy with fried shallots

Bok choy with fried shallots
Serves 4
We are always casting about for quick, uncomplicated ideas for the "oy" foods. The shallot rings give the bok choy some real pop.
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  1. 1/2 cup good-tasting extra-virgin olive oil
  2. hefty pinch red pepper flakes
  3. 4 shallots, Peeled, thinly sliced, separated into rings
  4. 1/2 teaspoon coarse sea salt, divided
  5. 1 plump garlic clove, minced
  6. 1 pound bok choy, washed, rolled up, sliced diagonally into shreds, including stems
  1. Heat oil in a heavy skillet over medium-high heat.
  2. Sprinkle in the pepper flakes and give it a good stir.
  3. Lay in the shallot rings. Do not crowd; fry them in two batches, if necessary.
  4. When soft and golden, remove to a paper towel and sprinkle with 1/4 teaspoon of the salt. They will crisp up as they cool.
  5. Wipe out half of the oil from the pan.
  6. Add the garlic and cook for one minute. Add the bok choy and salt and cook until tender-crisp, about four minutes.
  7. Remove to plates and serve topped with shallot rings
  1. Cook’s tips and tricks: You could certainly toss in some chunked apple or nuts and seeds. We really prefer to let the flavor of a good, fresh green take us over, though.
Stonebridge Farm CSA