Description

This FoodNetwork video shows you how to make a spicy Bok Choy side dish with chef Robin Miller.

Transcript

Bok choy is this great wonderful green super healthy, I used to love to go to this when I lived in New York to go to this Chinese restaurant on the corner. I used to go with a friend of mine and he always ordered extra bok choy and every time we’d walk in, they’d say it’s mr. bok choy so every time I cook with bok choy, I think of that. So what I did was already was I rinsed the leaves. Sometimes they get a little dirt inside the leaves so I took apart the stalks, I rinsed them under water. Now I’m cutting them into half inch, one inch slices and I’m using a whole bunch. So I give this a quick chop. Now I want to get some oil hot in this pan and while I waited instead of putting oil in there while I was chopping is because it’s going to be sesame oil and it burns really fast so when you get the pan to medium high ish, get some sesame oil, a tablespoon of sesame oil and this is going to lend all the flavor to give it the Asian flavor that you want so this is going to go right into the pan. I can smell the sesame oil already and you can hear the sizzle or I can. And we’re just going to make sure that’s going to get all coated with the sesame oil. Real quick, two more ingredients, a table spoon of soy sauce and I’m going to do about a teaspoon of red pepper flakes, crushed red pepper flakes. If you don’t like it hot, use a little bit less. Use a half a teaspoon I would say. There this doesn’t need very much time. If you haven’t tried bok choy before, you really should try it. You’ve got the crunch like celery, kind of a Swiss chard tasting leaf, it’s just really a unique flavor. This is ready to roll. Put it right next to the pork fried rice. I can smell the sesame, I can smell the soy and I’ve got a little heat up my nose from those red pepper flakes which you can see all over the bok choy happily clinging to these bok choy slices. Now one more ingredient. You need about a half a cup of cashews. You can chop these up but I like to put them on right like this just like whole cashews or moon nuts as my son Kyle calls them because they look like a crescent moon. Put a half a cup of moon nuts on there and we’re ready to rock and roll.