Thursday, June 21, 2012

Spicy Bok Choy

1 Bok Choy Pak Choi from my garden
1 red onion
1 big tomato
1 tsp garlic 
1 tsp ginger
Himalayan salt
1 tsp cumin powder
1 tsp coriander powder
1 tsp black mustard seed (freshly ground)
1 tsp cumin seeds (jira) (fresh ground) 
dashes of cayenne pepper
dashes of onion powder
olive oil

note- all spices you can add to your preference...I personally love lots of cayenne pepper and garlic in my spicy foods, I like it hot...some prefer more salt, so add to your taste.  
This is such a basic recipe that I make with other veggies too such as Swiss Chard or Cabbage.
Cut up the bok choy and separate the stalks from the leaves. 
Cut up the onions in nice bite size pieces.
Cut up the tomatoes in slightly smaller but decent sized pieces (or to preference)...I like them to be somewhat juicy when ready not completely dissolved in this dish.
Heat some olive oil and ground up black mustard seeds and cumin seeds on the stove on medium high. 
Once nice and hot, add in the onions, garlic and ginger...stir frequently until they start to turn slightly transparent.
Add tomatoes once onions have cooks for a short while.  Give it a few stirs then add in the cumin and coriander powder along with some cayenne powder. 
After just a few short minutes, add the bok choy stems...stir well and at this time add in some onion powder if you choose to and Himalayan salt.
Cover for a minute or 2...then stir for another minute before adding in the leaves. 
Mix the leaves in and add a very small amount of water so it can steam slightly.  
Cover for a minute or 2 again, then stir. Keep an eye on it...when the leaves look just right to your liking, turn the stove off...and it's ready to eat!
Enjoy by itself, or on a bed of rice.

Tip- don't over cook, it's best when the stalks are still slightly crunchy along with the onion and tomatoes are juicy. Add more salt or cayenne to your preference after tasting your portion. My family adds more salt...I add my cayenne.

All ingredients
Chopped up ingredients
 Heat up some olive oil in a ceramic pan and add the ground black mustard seeds and cumin
 After a minute or 2 when the oil is heated add the onion, garlic and ginger - stir for a couple minutes
 Add the tomato
 sprinkle on some cayenne, the cumin and coriander powder - mix in well
 After a minute or 2 add in the bok choy stems
 mix well and sprinkle in some onion powder and I added more cayenne
 After the stems start to tenderize slightly, add in the leaves and a little bit of water. Sprinkle a little bit of Himalayan salt and cover for just a minute...lift lid to toss
 Keep a close eye on it, it doesn't take long for the leaves to be ready - at this point the leaves should be slightly wilted, the onion and bok choy stems should still be crisp and juicy along with the tomatoes still juicy
Serve over a bed of rice or by itself...and enjoy!  Add salt or more cayenne to taste.

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