I just finished reading The Kind Diet, and ever since I’ve been craving bok choy. Like, can not stop thinking about eating bok choy.
Which is so weird because I’ve never even made bok choy or eaten it outside of the random pieces thrown into my Chinese take-out. Also, it’s not like Alicia Silverstone is especially extolling the virtues of bok choy. But her book is pretty heavy on the Asian influences, which must be where this all started.
This past weekend marked the annual San Francisco Chinese New Year parade, apparently the biggest celebration outside of China. Unfortunately, it conflicted with an even bigger event – watching Syracuse beat Nova to take on the number one ranking for the first time since 1990. But at least I made boy choy, so I like to think I celebrated in my own way.
This is simple food. A fresh vegetable, chopped garlic, olive oil, finished with salt and pepper. I wanted to taste the basic flavor of a just-cooked tender head of bok choy. Somehow, it was mind blowing.
No recipe needed for this, friends. Just go at it Mark Bittman-style. Sautee garlic in olive oil, throw in the bok choy, cracked pepper and salt to taste. Cook until just tender. Welcome to the Year of the Tiger.