In this Asian-inspired episode of Cooking With Michele Vieux, the CrossFit Invictus coach takes on baby bok choy.
The vegetable, Vieux explains, tastes similar to cabbage.
“They’re a little juicier than cabbage and not quite as cabbage-y, if that makes any sense,” she says. “So they’re going to take on whatever flavor you give them.”
First, she cuts the bok choy in half “in a way that we feel like they’re going to stay together as much as possible.”
After giving them a good rinse and drying them, she places the pieces in a hot pan with coconut oil. Next, she sprinkles them with fresh ginger, fresh garlic, salt, pepper and red pepper flakes. After about 3 minutes on high, it’s time to flip them over. Turn the heat down a bit, add a dash of coconut amino, wait another 3 minutes and you’re done.
To download the recipe for Beijing bok choy, click here.
Video by Again Faster.
HD file size: 208 MB
SD wmv file size: 93 MB
SD mov file size: 47 MB
Please note: These files are larger than normal Journal videos. For smoother viewing, please download the entire file to your hard drive before watching it (right-click and choose Save Link As...).
Additional reading: The Kitchen WOD by Nick Massie, published Nov. 2, 2011.