Tuesday, February 2, 2010

Sautéed Spinach and Bok Choy

Spinach is my favourite edible flowering plant.

My all time favourite Asian veggie hands down is the succulent Chinese cabbage with its white stems and dark green leaves also known as Bok Choy.

Available year round, super cheap and crazy easy to cook, what more can a girl ask for?

Just a little oil, S&P and some toasted sesame seeds and a hot pan is all you need to make a simply, tasty, crispy dish.

I’ve whipped this up for lunch two day in a row now and if I can do this before I head off to work then anyone can do it. Trust me.

Today I added some sesame tofu to mix it up ... yum factor instantly doubled :P

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