• Ruby Deubry

RECIPE: Caramelized Boy Choy & Microgreens


Savvy Tip: Choose a non-stick skillet that will just hold the boy choy in single layer. This will prevent the pan from having hot spot, which will burn the sugar.


INGREDIENTS for the Caramelized Boy Choy:


4 Baby Bok Choy stems trimmed

1 ½ tbsp grapeseed oil

1 ½ tbsp butter

1 tbsp sugar Salt


PREPARATION

  1. Cut the bok choy lengthwise and evenly in half.

  2. Heat the oil and butter in the non-stick skillet over medium heat. When the butter has melted, Add the bok choy cut-side down.

  3. Cook the bok choy until it starts to brown then sprinkle in the sugar. Shake the pan to distribute the sugar evenly.

  4. Continue to cook the boy choy cut-side down until nicely caramelized.

  5. Remove from the pan and toss in a bowl with a pinch of salt. Keep warm.

  6. Serve 2 boy-choy halves per person.

INGREDIENTS for the Microgreens:


½ cup boy choi microgreens or other variety

1 tbsp grapeseed oil

1 ½ tsp rice-wine or champagne vinegar ½ tsp sugar

Pinch salt

Freshly ground pepper


PREPARATION

  1. In a small bowl, mix together the oil, vinegar, sugar, salt and pepper

  2. Toss in the microgreens and refrigerate until ready.

© 2020 Ruby Deubry