Recipe by Joanne Bruno
Bok choy gets such short shrift in the food world, being used predominantly for stir fries and little else. However, this relative of the cabbage has the potential to be used for so much more. High in vitamins A, C and K it is a healthy and welcome addition to just about any dish. Here, I’ve paired it with a bell pepper and romano cheese stew, and topped it with scallions to make what feels like an Italian-Asian fusion meal. The flavor profile may be non-traditional, but it just works, turning this member of the brassica family from a one-note veggie into something more.
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Adapted from Vegetarian Times January/February 2013
Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well With Others.
Calories per serving: 250 per serving
Prep time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
1 tbsp olive oil
1 1/2 lb fingerling potatoes, cut into 1-inch chunks
2 heads bok choy , thinly sliced
1 red bell pepper , thinly sliced
1/2 tsp red pepper flakes
5 cloves garlic , minced
1 cup vegetable broth
4 scallions , thinly sliced
1/2 cup Romano cheese, grated
1. Heat the oil in a large skillet over medium-high heat. Add the potatoes and saute for 6 minutes. Add in the bok choy, bell pepper and red pepper flakes. Saute 8 minutes or until veggies turn golden. Stir in the garlic and then the broth. Reduce the heat to medium-low and simmer for 3 minutes. Season with salt and pepper.
2. Stir in the scallions and the romano cheese. Serve immediately.