Bok choy with fried shallots
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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- 1/2 cup good-tasting extra-virgin olive oil
- hefty pinch red pepper flakes
- 4 shallots, Peeled, thinly sliced, separated into rings
- 1/2 teaspoon coarse sea salt, divided
- 1 plump garlic clove, minced
- 1 pound bok choy, washed, rolled up, sliced diagonally into shreds, including stems
- Heat oil in a heavy skillet over medium-high heat.
- Sprinkle in the pepper flakes and give it a good stir.
- Lay in the shallot rings. Do not crowd; fry them in two batches, if necessary.
- 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.
- Wipe out half of the oil from the pan.
- Add the garlic and cook for one minute. Add the bok choy and salt and cook until tender-crisp, about four minutes.
- Remove to plates and serve topped with shallot rings
- 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 http://stonebridgefarmcsa.com/