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 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 dish eh? 2 servings

BABY BOK CHOY PASTA
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 the 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 the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. 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. Happy cooking!