1 red onion
2 tablespoons oil
1 tablespoon balsamic vinegar
2 medium potatoes
2 tablespoons fresh ginger, finely chopped
1 teaspoon garlic, finely chopped
1 head Bok choy
1 teaspoon flaked sea salt
Peel and chop onion. Cut off only the root end off of the Bok choy, then separate the leaves, and wash thoroughly, as soil often sticks to the thick white stems. Peel potatoes and chop, and prepare ginger and garlic. Fry the onions in the oil, stirring, over high heat until they soften, then add the balsamic vinegar and stir. (Add a little more oil if necessary). Add the chopped potatoes. Lower heat, but stir frequently to prevent sticking. After about 5 minutes add the ginger, garlic and salt.
Slice the Bok choy from the stem parts to the green leaves, including all the white stems. Add to the pan. Stir, add the salt, and let saute without a lid for a while to prevent liquid forming. After about 10 minutes turn heat to low and put on a lid at an angle. Gently fry until the vegetables are cooked, but it’s nice if the Bok choy stems are slightly al dente still. As suggested: although this dish is quite flavorful as a side dish, you could add chopped bacon and a number of other ingredients, even mature cheese strewn over when it’s cooked. Add black pepper or nutmeg, to taste.
From: Food.com[addthis tool="addthis_inline_share_toolbox"] Share to Print