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    You are in: Home / Recipes / Bok Choy, Potato and Onion Side Dish Recipe
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    Bok Choy, Potato and Onion Side Dish

    Bok Choy, Potato and Onion Side Dish. Photo by Zurie

    1/4 Photos of Bok Choy, Potato and Onion Side Dish

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Zurie's Note:

    Not a stir-fry! East meets West in a simple side dish using bok choy given "body" with chopped potatoes, onions, and a little extra flavour. This is a very basic way of using Oriental cabbages other than in a stir-fry with soy sauce. The dish can be considerably enhanced if chopped bacon is added with the onion, and you might also want to up the spices by adding a chopped, seeded hot pepper or black pepper. Very tasty, and you'll never wonder whether to use those white ribs again: they are very useable!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel and chop onion. Cut off only the root end off the bok choy, then separate the leaves, and wash thoroughly, as soil often sticks to the thick white stems.
    2. 2
      Peel potatoes and chop, and prepare ginger and garlic.
    3. 3
      Fry the onions in the oil, stirring, over high heat until they soften, then add the balsamic vinegar and stir. (Add a little more oil if necessary).
    4. 4
      Add the chopped potatoes. Lower heat, but stir frequently to prevent sticking. After about 5 minutes add the ginger, garlic and salt.
    5. 5
      Slice the bok choy from the stem parts to the green leaves, including all the white stems. Add to the pan. Stir, add the salt, and let saute without a lid for a while to prevent liquid forming.
    6. 6
      After about 10 minutes turn heat to low and put on a lid at an angle. Gently fry until the vegetables are cooked, but it's nice if the bok choy stems are slightly al dente still.
    7. 7
      As suggested: although this dish is quite flavourful as a side dish, you could add chopped bacon and a number of other ingredients, even mature cheese strewn over when it's cooked. Add black pepper or nutmeg, to taste.

    Ratings & Reviews:

    • on December 26, 2010

      35

      I thought this was just okay, kinda bland for me and the ginger seemed to be a little strong. Overall it was okay nothing I would rave over, I had to add more salt and throw a little pepper in which for me is odd because I don't care for much salt.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2010

      55

      Loved this. I did not have an onion so I added 1/4 tsp ( just a oinch of sugar ) to counteract the vinegar. It was cooked perfectly and well seasoned. Thanks

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 25, 2009

      55

      I know this is meant to be a side dish, but it makes a great meatless main dish! I love bok choy and I thought it went well with the diced potatoes and onion. I diced my potatoes fairly small to insure they'd get soft in time. I doubled the garlic and instead of adding additional oil as it cooked, I used a tbsp or so of white wine to keep things moist. Thanx for sharing this; I'll make it again.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Bok Choy, Potato and Onion Side Dish

    Serving Size: 1 (358 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 249.8
     
    Calories from Fat 88
    35%
    Total Fat 9.8 g
    15%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 193.8 mg
    8%
    Total Carbohydrate 36.2 g
    12%
    Dietary Fiber 6.6 g
    26%
    Sugars 6.8 g
    27%
    Protein 7.6 g
    15%

    The following items or measurements are not included:

    flaked sea salt

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