INGREDIENTS
- 1 red onion
- 2 tablespoons oil
- 1 tablespoon balsamic vinegar
- 2 medium potatoes
- 2 tablespoons fresh ginger, finely chopped
- 1 teaspoon garlic, finely chopped
- 1 head bok choy
- 1 teaspoon sea salt
DIRECTIONS
Peel and chop onion. Cut off only the root end off the bok choy, then separate the leaves, and wash thoroughly, as soil often sticks to the thick white stems.
Peel and chop potatoes and prepare ginger and garlic.
Cook the onions in oil until they soften, stirring. Then add the balsamic. You may also add more oil if needed.
Add the chopped potatoes. Lower heat, but stir frequently to prevent sticking. After about 5 minutes add the ginger, garlic and salt.
Slice the bok choy from the stem parts to the green leaves, including all the white stems. Add to the pan. Stir, add the salt, and let saute without a lid for a while to prevent liquid forming.
After about 10 minutes, turn your heat to low. Place lid on but leave it cracked. Gently fry until vegetables are done.
As suggested: although this dish is quite flavourful as a side dish, you could add chopped bacon and a number of other ingredients, even mature cheese strewn over when it’s cooked. Add black pepper or nutmeg, to taste.