How to make bok choy - abundantly available in Moscow, Idaho right now - into a meal for the family?
I looked at a few recipes that use cabbage and here is what I came up with.
Ingredients: lamb sausage, onion, bok choy, dried cranberries, salt and pepper, log of herbed goat cheese
Two lamb sausage links (from Eastern Oregon) cut into small chunks, sauteed with 1/2 a diced onion (Washington) and finely diced bok choy ribs (Moscow, ID). I used the whole, large bok choy head. When sausage, onion, and bok choy ribs are done, add a sprinkle of dried cranberries (not local), the finely sliced bok choy leaves, and salt and pepper to taste (not local). Put immediately onto plates or shallow bowls, and top with a generous chunk of herbed goat cheese (from Idaho). Stir the melted goat cheese into the mixture and eat while it's hot!
This served 3 of us with no leftovers; we accompanied it with lots of crusty bread to soak up the juice in the bottom of the bowl.
2 comments:
Carol
I have never used bok choy so I am hoping you will explain a few things to me. When you write "bok choy ribs" is that the stem and do you cook the leaves or just cut them and put them on a plate-?? I will be trying this recipe this week.
Thank-You
Tracy
Hi Tracy, yes, the ribs are the stems. You do cook the leaves, but not as long as the stems/ribs. The leaves just take a couple minutes and the stems take a little longer.
Hopefully you can still get some bok choy to try.
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