Yesterday’s post was about roasted pork belly and this is a side dish to go with it, or indeed to make for a fast and tasty dinner on the run. I mentioned in yesterday’s post that you can serve the pork with rice and some sauteed veggies, and this is the absolute easiest and tastiest version of those veggies.
Baby Bok Choy in Soy Sauce
4 heads of baby bok choy, separated, cleaned, drained and ripped into pieces
2 cloves of garlic sliced thinly
1 tablespoon of olive oil
2 teaspoons of marsala, or mirin, or omit entirely if you want to go non-alcoholic
1 tablespoon of light soy (or ponzu soy if you can find it…yum!)’
in a heavy bottomed pan, put the olive oil and the garlic into the cold pan, then warm over low to medium heat. When the garlic begins to be fragrant and the oil is hot, add the bok choy. It will spit and splash, so be ready for that. Once the spitting has died down, start to turn the bok choy in the pan so it is covered with the garlicky oil. It will turn a very vibrant green, and when it does, add the marsala and the soy sauce, stir it well, and lower the heat to barely a simmer, and cover the pot. After you stir once or twice again, take it off the heat and allow it to sit for 5 – 10 minutes, while you finish the rice, slice the pork and arrange it on plates for serving. Eat hot and right out of the pan. As my Hubby says, something about bok choy and olive oil is so right!