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!!
- 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.
- Peel potatoes and chop, and prepare ginger and garlic.
- 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).
- Add the chopped potatoes. Lower heat, but stir frequently to prevent sticking. After about 5 minutes add the ginger, garlic and salt.
- 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.
- 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.
- 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.