This side dish is a definite keeper. I made it up yesterday, while trying to come up with a good green side dish to go with baked stuffed shrimp.
At first I was thinking of an arugula salad, but didn’t feel like driving three or four miles to a farm stand where I can get it at a good price: less than $2 for a good-size bag. And I wasn’t going to spend $6 or $7 for arugula at the Stop & Shop, just a few blocks from my home. So, I set my sites on the Asian supermarket, which is about a 1/4 mile from my house.
Super 88 doesn’t sell arugula, but they have an amazing selection of bok choy. And it’s cheap.
I thought about stir-frying it with some scallions and then a crazy idea hit me on how to offset the subtle bitterness of the greens with something sweet. Raisins! And just to keep things real, I decided to finish it off with a vinaigrette, a balsamic vinegar being a perfect match to bring out the flavor of the raisins.
Here’s the recipe:
- Bok Choy. I used about 15 pieces of the baby bok choy and it was enough for three people. Washed and chopped into 2-inch pieces.
- Scallions, about 6. Cut off with about 2-inches of green showing and then sliced into small wheels.
- Peanut oil, about 1 tablespoon.
- Garlic, one clove, crushed.
- Raisins, about 1/2 cup. I used regular raisins, but I think golden raisins may work even better.
- A balsamic vinaigrette, about 2 tablespoons. You could also use Italian dressing.
- Salt and pepper to taste.
Heat the peanut oil in a wok, spreading it around to coat the sides.
Add the scallions and cook until translucent.
Add the garlic and the bok choy and stir to coat with the oil. Cook for a minute or two.
Add the raisins. Stir everything occasionally and cook until greens are wilted but the white parts of the bok choy remain crisp.
Add the vinaigrette and stir to coat. Put lid on wok and cook on low heat for a minute. Then turn heat off.
Serve with your favorite protein (chicken, beef, pork, fish, even eggs).
Find more recipes in the Recipe index.