Wednesday, January 27, 2010

Stir Fried Bok Choy With Nutmeg

It was one of those days when I was not feeling inspired but wanted to eat something good. I flipped through Veganomican, and my eyes settled on the Bok Choy with Shallots recipe. Okie, I had a wilting pack of bok choys and sure they are not baby bok choys and I also did not have shallots at home... just regular onions. I thought surely the spirit of the recipe would be good enough..and I was not disappointed. Using that as an inspiration, I made my own version of Isa's recipe and half way through the cooking, somehow the aromas of the caramelising onions and the flavor of the wilting bok choys tingled my brains and I decided that adding some nutmeg would enhance the taste and indeed just a sprinkle of nutmeg was enough to bring the taste to a different level. Needless to say, it didn't last till dinner, it was all wolfed down by my sweet hubby who left some pieces as token. 

Stir Fried Bok Choy with Nutmeg

1-2 teaspoon sesame oil
1 onion, sliced
2 cloves of garlic, sliced
vegetarian oyster sauce to taste
1 bundle of Bok Choy (about 300g to 350g), cut to desired size
2 pinches of nutmeg
A sprinkle of toasted sesame seeds


1) In a wok, add the sesame oil and onions. Saute on low heat until the onions browns well.
2) Add the garlic and saute until it releases fragrance.
3) Add the bok choy and oyster sauce. Once it starts to wilt and cook, add the nutmeg.
4) Once cooked, remove from heat and sprinkle some sesame seeds. 

1 comment:

  1. I've got this book too, but never tried any recipes though. There is a Yucca recipe inside that often teeses me (I wonder how yucca tastes). Nice idea to sprinkle with nutmeg. I nearly never use this spice (usually only for potatoes). Sounds interesting. I'll try next time with kale (we find it more often that bok choy here), and tell you how it will go.