Tuesday, June 21, 2011
Sauteed Bok Choy w/ Peanuts
My first day of my "stay"-cation resulted in mass amounts of cooking. I ended up making some herbed butter, some chutney/marmalade, and some muffins. Or well, let me rephrase that. I attempted to make muffins. I don't know if I'd just pushed my limits and simply forgot, or what. But I made one of the biggest mistakes in baking - I forgot the sugar.
So my intended awesome blueberry muffins became blueberry biscuits instead. And let me tell you, it just wasn't the same. I tried to salvage the situation by making a quick icing glaze, but I was still just not satisfied with myself. I mean, seriously... how could I forget the sugar?!
And Andy decided to pile a bunch of vanilla ice cream on top of them to help them out. I give him an A for effort, hehe.
You ever have those days? Where you just forget to add something in?
How all of that has to do with this bok choy, I don't really know. But I just had to vent about one of my idiot moments!
Now on to something that I didn't forget any of the ingredients in...
1 tablespoon olive oil
1 green onion, chopped
1 garlic clove, minced
1 teaspoon ground ginger
1 cup bok choy, chopped
dash of sesame oil
salt and pepper, to taste
1/4 cup peanuts
In a medium skillet under medium high heat, add olive oil. Add green onion, garlic, and ginger. Stir until fragrant, about a minute or so.
Add bok choy and drizzle a little bit of sesame oil over top. Season with salt and pepper. Cover and let steam/cook for about 2-3 minutes, or until bok choy is tender and bright green.
Stir in peanuts and serve.
This was a quick and easy side dish that I serve quite often. I mean, it's ready in less than 10 minutes - why wouldn't I serve it often! The peanuts give a nice textural contrast to the bok choy, as well!
Now I'm off for a quick 1 mile run. I'm feeling good! Have a great Tuesday guys!