Driven by a desire to try a dish with bok choy that could be topped with blue cheese, I made up a new recipe. Most of the recipes I found were decidedly asian, so I decided to make my own version of this – I didn’t exactly follow the recipe, but I used it as an inspiration. It turned out really well, so I am breaking tradition and writing down what I did so I can hopefully repeat it. I’m not great with cooking terms so I’m just gonna describe what I did.
This recipe serves 1, double as necessary. Since I didn’t measure anything, all measurements are approximate. When I make it again, I will come back and put in the exact measurements.
1-2 tablespoons olive oil
1/2 tablespoon butter (optional, would probably be fine with just the olive oil)
1/2-1 tablespoon balsamic vinegar
1 medium potato
1 clove garlic, minced
1 stalk bok choy (kinda wish I had used 2) or one head baby bok choy. Separate leaves from stalk(s).
salt and pepper to taste
Heat the olive oil in a pan. Add the minced garlic and cook for 30 seconds. Add the potatoes (chopped into roughly french fry size) and cook for 3-4 minutes, stirring frequently.
While potatoes are cooking, chop the bok choy stalks into approx 1/2 inch pieces. Salt and pepper to taste. Add to the potatoes and cook for about 12 more minutes. Every three minutes, add about a tablespoon of water, stir (scraping the bottom), and cover with a cookie sheet.
When the smallest piece of potato is done (taste to make sure) add the bok choy leaves, chopped fine, and stir constantly for 2-3 more minutes.
Finally, add blue cheese and serve.
Note, I was sure I had burnt the garlic and this would turn out horrible. It was sticking to the pan and looking charred. But after the third time I added water and covered with a cookie sheet, what had looked like a charred mess was sticking to the potatoes and becoming a crusty yumminess. I also used a pan slightly larger than I would normally – I don’t know if that made a difference.