Bok choy, carrots with lemon vinaigrette. A perfect pairing to any Asian infused meals, in addition to a great steak or roasted chicken.
Due to the sweetness of the carrots, the vinaigrette goes along deliciously. Opposite is the bok choy, bitter, thus splitting it and cutting the core off, as a result once on the skillet, the natural juices will embrace the lemon vinaigrette. Most of all have fun with it and enjoy them.
While julienne the carrots may sounds tedious, make sure that all your ingredients are ready. This dish will cook rather fast.
I also had fun roasting the bok choy on the grill and finishing on the stove so it will absorb the sauce. Fun way to enjoy it as well.
Tonight’s October 18, 2010 dinner:
Bok Choy with Lemon Vinaigrette
Chocolate Chip Cookie
BOK CHOY AND CARROTS WITH LEMON VINAIGRETTE
¼ cup freshly squeezed lemon juice
1 tablespoon rice wine vinegar
5 tablespoons canola oil
Salt and pepper
4 heads of baby bok choy, cut in half and core removed
2 carrots, peeled and cut in large match stick size
Combine the lemon juice and the vinegar in a small bowl and whisk in the canola oil. Season with salt and pepper.
Heat ¼ cup of the vinaigrette in a large sauté pan over medium heat. Add the bok choy and cook for 6 to 8 minutes, or until the bok choy is cooked.
In another skillet warm ½ of the remaining lemon vinaigrette and sauté the carrots over medium-high heat. Cook until tender and slightly golden.
Serve the remaining sauce over the steak and the vegetables.
1 nice New York or Rib Eye steak
In a heavy large skillet add 2 tablespoons of salt and place over medium – high heat. Add the steak and cook to desired doneness.