I love my new camera. Perhaps, subconsciously, I purchased one that has the word, “tough” in the model name itself hoping that a 2 storey drop to the cement ground may not affect it. That is wishful thinking though.
Despite all my efforts (and Chris’) to eat the fridge empty of the items that my mother so graciously pushed onto me, I am still left with quite a bit. Last night, I had to do something about that baby bok choy that would surely spoil in the next few days. The trick is that today, their stalks look plump and green but tomorrow they might turn yellow and mushy, you never know.
I desperately browsed the Internet and piled through some favourite sites and found this recipe as the base of last night’s inspiration. I skipped the croutons though and opted for a more reasonable dose of carbohydrates. My version also has a touch of Asian to it with the dark soy and bok choy. I highly recommend drizzling some sesame oil over top when you are finished making this one-pan.
One Pan Bok Choy, Ham, Onions & Beans
Yields 3 servings.
4 cups Shanghai bok choy, washed & trimmed
1 medium onion, sliced length wise
4 cloves garlic, roughly chopped
1 can red beans (14oz), drained & rinsed
2 ½ cups ham, cut into ½ inch cubes
4 tbsp dark soy
¼ cup chicken broth
3 tbsp mirin (optional)
3 tbsp light cooking oil
Salt
Pepper
Sesame oil (optional)
Heat oil in a large skillet over high heat. Add the garlic and stir until the garlic is showing browned edges. Add the onion and stir until the onions begin to brown and soften. Add the ham and toss with the onions and garlic until the ham is browned. Add the soy and toss mixture until coated.
Turn the heat down to medium high. Add the bok choy and toss with the ham mixture until the bok choy begins to turn a bright green. Add the chicken broth and mirin and continue to toss until the bok choy leaves are just wilted but the stalks are still bright green. Add salt and pepper to taste. Add the beans and toss until warmed through. Remove from heat and serve in bowls as is or with rice. Drizzle sesame oil over top for added flavour and aroma.
