No tomatoes, please

So last night I was testing a recipe for Cook’s Illustrated, and I remembered how in love I am with bok choy. It’s one of those things that you never really think about or care about trying, but once you have it, you’re all, “Damn, why did I not try this before?” I dunno, maybe you’re lazy. But seriously, bok choy is really great. Even though the recipe didn’t turn out so hot (that’s kinda what I hate about recipes, every one I’ve ever made is kind of not very flavorful, especially ones for Asian things. Wtf recipes.), the bok choy was seriously the best part. I kind of wished we had just sauteed it by itself and just eaten that.

So that picture above is baby bok choy. The regular kind is a lot bigger and the stalks are white with dark green leaves. Like, oh yes, right there:

Either way, it’s delicious. For the bigger kind, wash it and chop it up into smaller pieces, and for the baby bok choy, you can just wash and then slice the entire bunch lengthwise, or  tear all the separate stalks off and saute them. It’s so good sauteed or blanched for a minute. It’s got such a light buttery flavor, almost velvet-y. For a green, it’s quite mild, and it’s so delicious. Oh man, I’m getting excited just thinking about it. When you’re done sauteeing just throw some sesame oil on it and some sesame seeds and you’re good to go. Yum.

Yeah, sorry, not very inspired today, but I got other stuff going on. Gross food abounds tomorrow!