Wednesday, October 03, 2012
Simple Side: Stir-fried Bok Choy
For the stir-fry
1/2 red bell pepper, chopped
big bunch bok choy, greens and stem, coarsely chopped
1 tbsp canola oil (or similar oil good for high heat)
For the sauce
3 tbsp soy sauce
1 tbsp honey
2 tsp brown rice vinegar
1 garlic clove, minced
Optional: top with toasted almond slices
Whisk the sauce ingredients in a small bowl and set aside.
Heat the oil in a wok or large, deep skillet to medium high. Stir-fry the bell pepper for 2 to 3 minutes until it begins to soften. Stir in the bok choy in a few batches, letting it start to wilt a bit to create more room in the pan. Stir-fry for about 2 minutes, until the greens have begun to wilt. Reduce heat to low, stir in the sauce, and let cook that way for a minute or so to let the flavors meld. Remove from heat and serve, adding the almonds on top of each serving if desired.
I served this over couscous along with baked parmesan crusted chicken breasts. We had a Spanish white wine called Casamaro, a blend of the local grapes Verdejo and Viura. With grapefruit on the nose and a citrusy crisp taste, it makes for a nice stir-fry pairing.