October 18, 2010
Tonight I was in the mood of experimenting. I just bought some fresh bok choy and had some carrots and, voila a new recipe was put together as a side dish for a great steak. After all the activities that our son had today, he needed a good steak in his belly.
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.