I love bok choy. I adore baby bok choy. Maybe it’s because they’re tiny and baby-like and precious and cute. Who knows. Trader Joe’s offers a beautiful box at a beyond reasonable price so I’ve been indulging lately. Of course, this dish is gluten-free and dairy-free, and insanely healthy, it’s actually impossible to feel guilty about eating the whole box. How do I know? Because I may or may not have done that exact thing…Ate the entire box. Mr. Mike came home and asked me “hey what was on that tray,” when I replied with, “good question, I can’t remember!”
Work has been SO crazy lately (and that’s not a complaint, I love every second of it) that I have to refer to my handy quick dishes. There’s 2 categories of food (in my head, where lots of other strange things take place) that I cook. The first takes more time, more attention and more maintenance. The 2nd is really a prep and pop in the oven. You don’t have to watch it. You CAN multi-task. This is the latter.
If you haven’t tried baby bok choy, you are totally missing out. I encourage you try something new this week. This recipe also works for regular bok choy by the way!