Boistfort Valley Farm
Community Supported Recipe Box

Bok Choy with Fried Shallots


  • 1 cup vegetable oil
  • 1 shallot, thinly sliced crosswise and separated into rings
  • 1 1/4 teaspoons kosher salt
  • 2 garlic cloves, minced
  • 1 3/4 pounds baby bok choy, halved lengthwise, bottoms trimmed but left intact


dish: side
season: spring, fall

Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, fry shallots in 3 batches, stirring, until golden brown, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Toss fried shallots with pinch of salt (shallots will crisp as they cool).

Pour off all but 3 tablespoons oil from wok, then add garlic, bok choy, and remaining teaspoon salt to wok and cook over moderate heat, covered, stirring occasionally, until crisp-tender, about 5 minutes. Serve topped with fried shallots.

Gourmet, June 2006, by Gina Marie Miraglia Eriquez