Posted (Steven) in Recipes

Bok Choi – 1 head
Ginger – 1 knob
Onion – 1
Carrots – 2
Amchoor – 1 tbsp. (mango powder)
Cumin – 1 tbsp.
Rice Vinegar – 2 tbsp.
Soy Sauce – 1 tbsp.
Water – ¼ cup
Canola Oil – 1 tbsp.

Amchoor is a sweet and sour dried mango powder available at Indian spice stores. It’s   not critical, use whatever seasonings you like.

Cut the bok choi greens off of the stems, trim the stems, cut into ½-inch pieces, wash and let dry. Cut the greens lengthwise and crosswise into 1-inch squares, wash and let dry. Cut the skin off the ginger then cut into small matchsticks. Wash and chop carrots. Dice the onion.

Put the oil into a pan and let it heat up. Add the onion, carrots and ginger and sauté for a couple of minutes to let the onions soften a bit. Add the bok choi stems and salt to draw out the fluid. After a minute or two, add the vinegar, soy and water. Start adding the cumin, amchoor, salt and pepper to taste. The stems should get tender but not too soft in about five minutes. Add the greens, stir everything and adjust the seasonings for about two or three minutes. Serve with rice.

Steven Waxman