INFO
Got this one from David Kinch’s cookbook. Simple, quick and awesome. This is now a regular.
Details
Ingredients
- 6 heads of baby bok choy
- 2 in of fresh ginger
- 3 cloves of garlic
- Olive Oil (Kinch uses sunflower oil)
- 0.5 cup of low sodium soy sauce
Method
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Peel the ginger and finely dice
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Peel the garlic and finely chop (hehe dice vs chop, good luck)
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Clean the bok choy, remove the outer eaves if they look hard, trim a bit of the bottom (careful of they will come apart if you cut too much), then slice in two, lengthwise
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In a pan, heat the oil on medium heat
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When the oil is hot, add the bok choy, cut side down
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Cook for 5 mn, so that they caramelize a bit, move then gently from time to time so that they do not stick
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Reduce the heat to low, add the ginger, garlic and soy sauce. Stir a bit to combine, then cover and cook for about 5 minutes
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Remove the bok choy and set aside
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With the heat still on low, add the salmon, skin side down, cover and cook for 5 mn
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Uncover, baste the salmon with the soy sauce
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Return the bok choy to the pan
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Cover and cook another 5 mn or until the salmon is cooked through
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Take out and serve
We tried with Salmon, Halibut and even chicken. Works with all of them…but salmon is the best fit.
Quick View
| Traditional | |
|---|---|
| Serve | 2 |
| Preparation Time | 5 mn |
| Cooking Time | 20 mn |
| Temperature | |
| Authors | Pascal Crausaz / David Kinch’s cookbook |
| Special |
