|
|
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|
BOK CHOY
|
|
--------------------------------------------------------------------------------------------
Champagne Braised Bok Choy
--------------------------------------------------------------------------------------------
2TBS olive oil
2 small cloves garlic minced
6 whole heads of baby bok choy
1/4 c. champagne or white wine (not too dry)
1/2 tsp cornstarch
1/4c. cold water
Sea salt and freshly ground pepper to taste
Using a large saute pan over medium heat, lightly saute the garlic in the olive oil. Do not allow the garlic to brown. Place the bok choy in the pan and gently toss until the bok choy is lightly coated with the garlic infused oil.
Add the champagne. Cover the pot and braise for three minutes. Dissolve the cornstarch into the cold water in a cup. Drizzle and stir the cornstarch mixture into the champagne sauce until slightly thickened (you may not need to use all the cornstarch mixture). Add salt & peeper to taste. Serve immediately.
|
|
|
|
|