Bacon tastes good with almost anything. By itself, bok choy is pretty bland, almost grassy in taste. While my wife loves the stuff, I find its sole redeeming feature is its crunchiness when not overcooked. Could the addition of bacon improve things? This recipe, prepared by Ronnie E., a friend of my wife’s family, convinced me that I could make more room for bok choy.
Bacon Bok Choy
- 2 strips of bacon, cut crosswise into 1/2″ slices
- 1/4 of a small onion, cut crosswise into 1/2″ slices
- 1 tbsp. fish sauce
- Ground black pepper
- 5 heads of baby bok choy, cut crosswise into 1″ slices
Over medium heat, fry bacon until almost crisp. Add onions and sauté for 3 minutes until softened. Add pepper to taste and fish sauce, stir to combine, then bok choy. Toss the mixture occasionally until the bok choy is cooked but not overdone, approximately 5 minutes or so. Serve.
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