I've always liked bok choy. In my new favourite grocery store, T&T Supermarket, I've seen it in three different forms: regular bok choy, baby bok choy, and bok choy sprouts, which looks like mini baby bok choy. Baby bok choy was on for 99¢/lb the other day, bundled up in pre-packaged baggies. One of these baggies cost me $1.66 or something ridiculously cheap like that. I had plans for it, but they kinda fell through (long story involving a piece of salmon I left too long in the fridge...), but today I felt like making some comfort food in the form of Kylie's dressed wontons and after looking through the veggie section in Simple Chinese Cooking, I found exactly what I was looking for: a simple bok choy side dish.The recipe is HERE.
Incidentally, did you know that bok choy gets pretty yellow flowers?
I adapted this recipe slightly because I don't do peanut oil. Apart from that, I followed the rest of the recipe as written.
It was ridiculously easy, and I'm glad it wasn't stir fried. I like, and always have, the texture of steamed bok choy in soups and stuff like that, so boiling the bok choy appealed to me. This was really good, and I'll definitely make it again. I still have bok choy left, in fact.
Here is a look at my wonton dish, too:
If you have not tried this recipe yet, YOU HAVE TO! It's soooooooooooo good!
