Adapted from From Bangkok to Bali in 30 Minutes, by Theresa Volpe Laursen and Byron Laursen (Harvard Common Press, 2003)
Tender baby vegetables are one of the pleasures of spring. Baby bok choy, a milder, sweeter Asian version of cabbage, is available in many markets now, and this recipe is simplicity itselfallowing the fresh, healthful, and appealing flavor of this intriguing vegetable to shine.
If baby bok choy is unavailable, you can easily substitute the mature version for this simple, fast, and delicious recipe.
2 pounds baby bok choy or mature bok choy
2 tablespoons extra virgin olive oil
1/2 cup chopped red onion
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons seasoned rice vinegar (available in the Asian section of your grocery store, or from specialty Asian markets)
1. Trim the base of the bok choy, then chop off the leaves. Cut the base in half lengthwise, then cut the halves crosswise on a diagonal into 1/4-inch-thick strips. Cut the leaves crosswise on a diagonal into 1 1/2-inch-wide strips.
2. Place a large wok or a pot large enough to hold all the bok choy over medium heat. When it is hot, add the olive oil and rotate the wok or pot a bit to coat it evenly. When the oil is hot, add the onion and stir-fry until softened, 2 to 3 minutes. Add the bok choy and season with the salt and pepper. Cover and cook until tender, stirring occasionally, about 10 minutes. Stir in the vinegar and serve hot.
Serves 4 to 6.