Prep 5 mins
Cook 12 mins
I adapted this recipe from Bon Appetit (August 2004) using vegetables I had on hand and was happy with the result.
- 2 tablespoons olive oil
- 1 shallot, chopped
- 5 baby bok choy, chopped
- 3 zucchini, sliced
- 2 tablespoons fresh oregano, minced or 2 teaspoons dried oregano
- 1 teaspoon cumin seed
- 3 green onions, sliced
- Heat oil in large skillet over medium-high heat, reduce heat to medium and add shallot and cumin seeds and cook for 1-2 minutes or until shallot is tender and fragrant.
- Reduce heat to medium low.
- Add zucchini and oregano to skillet and saute another 5 minutes.
- Add bok choy to skillet and cook another 5 minutes, stirring or until vegetables are tender.
- Garnish with green onions, tossing to combine and serve.
I substituted 2 tablespoons of minced garlic for the shallots, used about 1 teaspoon of ground cumin instead of the seeds, 1 8inch zucchini, 1 5 inch yellow squash. It was amazing!
We thought that this was VERY, VERY GOOD. We ate the whole thing. I used Cabbage(Cole slaw mix) as I couldn't find Baby Bok Choy(They said it is to hot for it now) and had the cole slaw on hand. Used ground cumin instead of cumin seed, added it with the shallot, sure smelled delicious and added such good flavor. Made recipe as stated using fresh oregano. Thank you Ellie, I will be making this again and with Baby Bok choy when I can find it.
Just didn't care for this. The flavor of the vegetables didn't appeal to me and the seasonings and herbs didn't seem to add to it.It also takes a lot longer than twelve minutes to saute until tender particularly at the recommended medium low temperature. I suggest you cook at a higher setting.