Monday, June 6, 2011
Bok choy with fried shallots
Part of my CSA box this week was two heads of bok choy. In winter, I would have thrown them into a soup. But in summer, I try to avoid soup when possible.
Bonus: this recipe allowed me to use both the bok choy and the last of the shallots. The fried shallots were great--sort of like milder, mini-onion rings. Without the breading.
1 cup vegetable oil
1/2 pound shallots (about 6), 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 if large (2 to 2 1/2 inches long), bottoms trimmed but left intact
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 1/4 teaspoon 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.