baby bok choy with mint and orange

July 9, 2013 • Nancy Wolfson-Moche

The baby variety of bok choy is smaller, more monochromatic with a more subtle flavor. My children wrap the leaves around the oranges and cry, “surprise” as they bite into each juicy mouthful!

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INgredients

1 head baby bok choy

a  few sprigs mint

1 clementine, tangerine or eating orange

Process

Wash the bok choy and mint well.

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Chop the bok choy into bite-sized chunks, discarding any yellowed leaves.

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Pour water into a medium-sized stainless steel skillet until it is about one inch high. Add a pinch of sea salt and bring to a boil.

When the water is boiling, add the bok choy pieces.

Immerse them for about one minute and then, when they are a brighter color green, remove with a skimmer.

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Chop the mint.

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Peel the orange and cut into sections.

Place the baby bok choy on a plate and garnish with the mint and orange sections.

Icing on the Cake: Testimonials

M has thoroughly enjoyed your class and has become a much more adventurous eater as a result.  She's open to trying so many new things.  My husband and I have enjoyed watching her use the skills she's learned in your class to take charge of the kitchen at home and make food for us.  M has also enjoyed working with the seniors and feels as though she has lots of surrogate grandparents.  What a lovely class!   Thank you.

- N.