Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Wednesday, January 4, 2012

Steamed Bok Choy With Chile, Garlic, and Ginger

With ingredients like bok choy, chiles, garlic, and ginger, I'm not sure if this recipe from Martha Stewart's Living magazine is for good food or for good medicine!

2 t. canola oil
1 fresh jalapeno, seeded and thinly sliced (leave the seeds in for more heat)
1 garlic clove, thinly sliced
a 1-inch piece of fresh ginger, peeled and thinly sliced
1 lb. baby bok choy, cut in half lengthwise (I couldn't find baby bok choy, although I'm sure it's more tender than standard bok choy.  At the recipe author's suggestion, I used regular bok choy and sliced it lengthwise into 1 1/2-inch pieces.)
3 T. water
coarse salt

Heat the canola oil in a large skillet over medium to medium-high heat.  Cook the jalapeno, garlic, and ginger for 1 minute.

Add the bok choy and water to the skillet.  Steam, tightly covered, until tender.  (7-8 minutes for baby bok choy.  Test with a fork.)  Uncover bok choy, and cook until any remaining liquid evaporates.  Season with coarse salt.

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