Monday, May 28, 2007

Pok choi with blue cheese

Our first two shares from New Roots this year included beautiful heads of pok choi (which looks to me like bok choy, but I am assured it's a different variety). They work well in just about any stir fry, but here's a nice twist given that Vidalia onions are in season now too.

Heat 2-3 Tablespoons extra virgin olive oil in a wok. Add 2-4 chopped sweet onions (Vidalia is a great choice if available), depending on size. You want 3-4 cups onion total.

Cut the root end off the pok choi, clean the stems as necessary, and chop the stems up to where the dark green leaves begin to get substantial.

Sauté the onions and pok choi stems over high heat for about 5 minutes, then turn the heat down to medium and continue to cook until tender, stirring often, about another 10-12 minutes.

While they're cooking, chop the green leaves coarsely, and add when the onions and stems are tender. Sprinkle with salt, and stir frequently.

When the greens are completely wilted, add ½ to 3/4 cup crumbled blue cheese (Gorgonzola is great here). Continue to cook a few more minutes, until the cheese melts into the vegetables.

Serve over cooked rice, bulgur, or another grain you like.


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