Braised vegetables have been a recent revelation of mine. Probably since watching Julie and Julia four times in a row (Once at my house, twice on the airplane, and had to rewatch with momma again.) I never understood the concept until that movie.
I came over this recipe one day while looking for a side to serve with BBQ tofu. It was so quick and easy, and I already imagined it to be super flavorful.
Total cooking time was under 8 minutes and went by super fast, before the tofu was even heated up, the bok choy was done and I couldn’t help myself but try it.
SO GOOD. The leaves and stem were so flavorful and tender. The leaves really cooked down, and it was about half the amount of food I had before I started. I couldn’t stop eating it, and by the time the tofu was done I had ran out of the bok choy. Woops!
I had intended of saving half for lunch the next day, but I guess it wasn’t enough! I had one head of bok choy, and it took me five minutes to devour it all. Next time, I am definitely making at least two, but probably more.
What did you think of this review?