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Shallot Bok Choy Over Easy

July 31, 2009

There’s a lot of great things about being part of a CSA. Not the least of which is out much more comfortable I’ve become looking over piles of previously mysterious vegetables.

My mom was always a solidly good cook, particularly when it came to putting together meals for three picky daughters. The menu items that she’s comfortable with, she made extraordinarily well, but beyond her staples, I don’t think she was ever big on the more interesting veggies that are out there in the world. We were corn, bean, peas, potatoes people. Now, we’re bok choy people.

This was our first work share day at Greensgrow (so if you were there between 12-4, I was happily handing you your GreensGrow dollars and checking your account on my list). I was really unsure what to expect. The husband expected to hate it. And I think its safe to say he was pleasantly surprised by how much fun it really is hanging out with the hippies and giving out Greensgrow dollars to the masses (yes, GreensGrow is printing its own currency…making it another step closer to succession from the US).

I was pleasantly surprised by how much extra produce that they let us take home. Before my fellow CSA pepes start rioting, I don’t mean they gave me big cases of cheese and sausage. More a like they gave me tons of baby bok choy leaves that had fallen off their bok choy breatheren while people were selecting their produce.

The bottom line: huge ass bag o’ bok choy with MY name on it. Of course I’ve never cooked bok choy, but with a whole bag of it, it pretty much stands to reason that I’m going to make bok choy my bitch.

So sayith the internet, baby bok choy has a sweeter flavor than adult varieties. The basic consensus was to to stir-fry the baby bok choy in olive oi, possibly adding some chicken broth. Thats all well and tasty, but a few of the masses mentioned putting a poached egg and some shallots with it. And those people are more my kind of people.

Shallot Bok Choy Over Easy

1/2 cup olive oil
3 shallots, thinly sliced crosswise and separated into rings
1 1/4 teaspoons kosher salt
2 garlic cloves, minced
2 eggs
1 salk of baby bok choy per person, halved lengthwise if large (2 to 2 1/2 inches long), bottoms trimmed but left intact

Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across. Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly.

Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, fry shallots (in batches if need be), stirring, until golden brown, 3 to 5 minutes. Transfer with a slotted spoon to paper towels to drain. Toss fried shallots with 1/4 teaspoon salt (shallots will crisp as they cool).

Pour off all but 3 tablespoons oil from wok, then add garlic, bok choy, and remaining teaspoon salt to wok and cook over moderate heat, covered, stirring occasionally, until crisp-tender, about 5 minutes. Prepare on plates.

In separate pot, bring 2 cups of water to a simmer. Add 1 tblsp of vinegar (white wine or regular), and then add 1 egg ata time to poach. After 3 minutes, remove and top bok choy. Serve topped with fried shallots.


All prettified, and then with the egg.

Ya know what makes cooking easy? The fact that my mother in law stole my dogs last Tuesday and has yet to return them. I definitely am feelin’ the loneliness when we go to bed at night with out our “kids” in the house, however cooking without stepping repeatedly on a small furry beast? Not so bad at all. This also has caused a resurgance of THE CAT. Who seems to think the disappearance of her breathern is a permenant event and has returned to her throat to rule over the house with an iron paw. Silly kitty.

There’s a good chance that someone has stolen the kitty and replaced her with a kitty like statue. Or that the kitty has deduced that our vision is based on movement…
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