Monday, February 27, 2012

Warm Bok Choy Tomato Salad

8 Baby Bok Choy
2 cups yellow cherry tomatoes
1 small onion, chopped
2 large garlic cloves, crushed
juice of half a lemon
Sea salt and black pepper
Extra virgin olive oil

Clean and cut Bok Choy in half. Dry with a paper towel. In a large wok or deep side skillet, add enough oil to cover the bottom (about 2 tablespoons). When hot, add all the ingredients. Season with sea salt and black pepper, then saute on high heat until all vegetables are cooked (about 5 minutes).

Drizzle extra virgin olive oil and lemon juice on top. Serve immediately, while still warm and crisp.


Anonymous said...

Think girls would enjoy it on card night~ YUM!!

Mia said...

I think so! :)

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