Shallots, ginger, mirin, and soy sauce add terrific flavor to this preparation of bok choy. It's one of my favorite vegetable recipes. Plus, it doesn't take long to prepare. Try it--you won't be disappointed!
Courtesy of Veganomicon, by Isa Chandra Moskowitz & Terry Hope Romero
1 pound baby bok choy (smaller the better, but you can also use regular bok choy)
2 small shallots, peeled and sliced into very thin rings
1/2" cube fresh ginger, peeled and grated
2 tablespoons peanut oil
1 tablespoon mirin or apple juice
1 tablespoon soy sauce
1 tablespoon roasted sesame seeds
Slice off the stubby base of the bok choy from the white, thick bottoms. If the bok choy is longer than 3 to 4 inches, slice the stems once or twice into large chunks. Place the bok choy in a large bowl or salad spinner, fill the bowl with water, and slosh the bok choy around to clean (it can be a little sandy, so do this a few times). Drain and shake off any excess water (if using salad spinner, give it a spin). Set aside.
Heat the peanut oil in a large, nonstick skillet over medium heat. Add the sliced shallots, separating them in the pan with the slotted spatula. Fry gently in oil for 5 to 6 minutes until they're deep golden brown and crisp (it will take a while to get past the soft fried stage, then all of a sudden the shallots will start to crisp, so watch carefully so as not to burn them). Remove the shallots from the pan with a slotted spoon and set aside onto a plate (it's okay if a few bits remain in the pan). If no oil remains in the pan, drizzle in a little extra oil.
Quickly saute the grated ginger for 15 seconds. Add the bok choy and stir to coat with oil and ginger. Stir-fry for about 2 minutes until the green leaves start to wilt. Add the mirin and the soy sauce, stir briefly, and cover the pan. Steam for 2 minutes, then remove the lid. Stir for about 30 seconds more and remove from the heat. Transfer the bok choy to a serving plate, top with the fried shallots, sprinkle with roasted sesame seeds, and serve immediately.
What is your favorite cooked vegetable recipe?