We grabbed some Baby Bok Choy at Uwajimaya, the Asian Market in downtown Seattle. Too cute to resist. A couple of nights later we attacked them and wrestled them into a frying pan. We trimmed just a bit off the bottom of each BBC and removed any torn or evil looking leaves. Next we cut each one right down the middle exposing their innards.
A wash under the tap and a shake to dry and they were then dumped into a frying pan with hot olive oil. One half of a red bell pepper was added for a burst of color.
A quick stir to distribute the oil and then some vegetable broth was added and stirring continued as the BBC steamed in the broth. Spices were added - salt, pepper, some paprika and after about 5 to 8 minutes they became tender. Before plating, we added one quarter cup of sweet chili sauce for heat and flavor.
That's it.Delicious!
