My Spice Drawer

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Sauteed Bok Choi & Red Peppers

This makes a quick, colourful side dish for any main. Switch out the baby bok choi for other Chinese greens, rainbow chard for an even bigger colour punch! 

Sauteed Bok Choi

4 baby bok choi, sliced in half lengthwise
1-2 tsp olive oil
1/2 tsp (ish) Ras el Hanout
Pinch Fleur de Sel
1/4 red pepper, cut into 1/4" strips
1 clove garlic, thinly sliced

Wash and prep bok choi, red pepper and garlic.

Place bok choi cut side up on a plate or cutting board and drizzle with olive oil. Sprinkle liberally with Ras el Hanout and a little Fleur de Sel.

Use your fingers to rub the oil and spices into the leaves a bit.

Heat a large fry pan over medium heat. Add a bit of oil just to coat the pan. Place bok choi cut side down in the pan and let cook 3-4 minutes or until the leaves begin to wilt a bit and they have begun to brown slightly. Flip over and cook another minute.

Make a space in the middle of the pan, add 1/2 tsp more olive oil. Add the garlic and let cook 20 seconds. Add red pepper and combine with the garlic. After 1-2 minutes stir together with the bok choi.

Remove from pan and arrange on a serving platter adding another pinch of Fleur de Sel to bring out the flavours a little more.

Serves 2