Bok choy or pak choi is a type of Chinese cabbage. Chinensis varieties do not form heads and have smooth, dark green leaf blades instead, forming a cluster reminiscent of mustard greens or celery
1 medium onion
1 tin sliced mushrooms
6-8 baby bok choy
Fresh ground black pepper
Cut onion in medium thick slices, then into quarters.
Pour some VOO (virgin olive oil) into a very large pan, add the onion and sliced mushroom, and fry to your liking.
Wash and brake the bok choy leaves open and cut it into ½ or 1/3 (bite size) and add to the onion mix.
Add the basil, thyme, rosemary, parsley and salt (your preference of quantities) and fry till bok choy wilted and done.
Add fresh ground black pepper and mix through and serve.
Prepared, tried and tested by: Esme Slabs
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