Bok Choy, Potato and Onion Side Dish

Recipe by Zurie
READY IN: 45mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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