MY COOKBOOK

MY COOKBOOK
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25.10.11

BABY BOK CHOY PASTA


It’s been freezing in the garden on and off at night, but the baby bok choy doesn’t seem to notice. Baby bok choy has a much sweeter flavour than adult varieties. I fry it up quickly with fresh peppers and a tomato and then combine it with cooked pasta. I am not sure about the nationality of this one, Chinese bok choy, Hungarian peppers, extra virgin olive oil and Italian pasta. Hmmm. This just might be a typically Canadian thing eh? I serve it as a side dish with either meat or fish. I only had yellow peppers at home. Using both red and yellow peppers definitely elevates this dish.

pasta for two
2 Tbsp extra virgin olive oil
2 fresh peppers, 1 red and 1 yellow
1 medium tomato
2 bunches baby bok choy
salt and pepper to taste

• Begin with cooking the pasta.
• Wash the peppers and the tomato.
• Core the peppers and cut into chunks.
• Chop the tomato into 8 pieces.
• Wash the baby bok choy and drain.
• Separate the stalks and leaves.
• Chop the stalks and the leaves across.
• Heat a large non stick fry pan and add the olive oil.
• Add the peppers and the tomato.
• Add salt and pepper to taste.
• Sauté for a minute or two and then add the bok choy stalks; stir once.
• Add the leaves and stir once.
• As soon as the bok choy heats through the leaves will wilt.
• Remove pan from the heat.
• Drain the pasta and transfer it to a bowl.
• Add the bok choy stir fry, toss and serve.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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