Baby Bok Choy with Chorizo from Gigi Hudson Valley Market, Trattoria & Catering
Enjoy local bok choy al Mediteranneao with some spicy chorizo.
1 1/2 pounds baby bok choy *
2 tablespoons olive oil
Slice bok choy crosswise into 1/2-inch-thick slices. Rinse bok choy in several changes of cold water and dry in colander or salad spinner.
Heat flat-bottom wok or stir-fry pan over high heat. Pour olive oil down side of wok, then swirl oil, tilting to coat sides of pan. Add garlic, scallions, paprika, if using, and chorizo, and stir-fry, tossing or stirring often, until garlic and chorizo are lightly browned 3 to 4 minutes. Add bok
choy, season with salt and pepper, and stir-fry 2 minutes. Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds. Uncover, stir-fry until most liquid has evaporated, about 1 minute. Enjoy immediately. Serves 6
Enjoy local bok choy al Mediteranneao with some spicy chorizo.
1 1/2 pounds baby bok choy *
2 tablespoons olive oil
3 garlic cloves, thinly sliced *
2 scallions (white and light green parts) thinly sliced *
Pinch smoked paprika (optional)
2 ounces Chorizo, diced *
Salt and freshly ground black pepper
Slice bok choy crosswise into 1/2-inch-thick slices. Rinse bok choy in several changes of cold water and dry in colander or salad spinner.
Heat flat-bottom wok or stir-fry pan over high heat. Pour olive oil down side of wok, then swirl oil, tilting to coat sides of pan. Add garlic, scallions, paprika, if using, and chorizo, and stir-fry, tossing or stirring often, until garlic and chorizo are lightly browned 3 to 4 minutes. Add bok
choy, season with salt and pepper, and stir-fry 2 minutes. Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds. Uncover, stir-fry until most liquid has evaporated, about 1 minute. Enjoy immediately. Serves 6
* Ingredients available in the farmers' market
