Tuesday, December 22, 2015

Bok Choy with a Tex - Mex flavor

I have researched many recipes for cooking Bok Choy. Most of them have an Asian taste. It's usually cooked with Sesame Oil and Soy Sauce or Stir Fried. I decided to add a Tex - Mex Twist to mine.

This is not a difinitive  recipe so it can be made to your specific taste.
Here are the basic ingredients:

1 bunch of Bok Choy, washes several time to remove all of the dirt.
Olive Oil
A few large cloves of Garlic.
1 Large White Onion
Sliced Fresh Mushrooms, I used a combination of Cremini and Shitake, about 2 C of each.
Rose or White Wine. I use whatever I have available.
1 tsp of Taco Seasoning
Salt and Pepper to taste

Slice off the White ends of the Bok Choy, set aside.
Roughly chop the greens.

You'll need a large Soup pot or a large Cast Iron Skillet.

Heat the Oil on Medium High Heat.
Sauce until translucent.
Sauce until translucent.
Stir frequently.
Add about a Cup of Wine and stir to release all of the brown goodness on the bottom of the pan.
Continue stirring.

Cook until they're soft and tender.

The White part of the Bok Choy.
Cover and cook for about 20 minutes. It's the toughest part of the Greens and needs to be cooked until tender.

Taco Seasoning
Stir to combine well.

The Green part of the Bok Choy.
Cover and continue to cook just until tender, about ten minutes.

Remove from Heat.
Season to taste with Salt and Pepper.
Transfer to a Serving Bowl.

Serve as a Side Dish or over Tex - Mex Rice.

Peace in the Kitchen!

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