Tuesday, September 27, 2011
Friends don't let friends make bad bok choy
Usually, we trim and slice bok choy, tossing the crunchier bits first in the wok and adding the leafy greens for just the last minute. A little oil, a little garlic, maybe a splash of white balsamic vinegar and some salt, and it's done.
It's possible that a braise would work, but not the one we tried. Simmered in a little vegetable stock with a sprinkle of Asian spice, it had good flavor but quickly turned to mush-- or, as Tim put it, "like snot."
I concede the dogs liked it, and especially liked the stock dribbled on their kibble, but it did not redeem the failure. Also, we only let them eat a few pieces for fear of a fiberific experience.