Sunday, July 6, 2008

Seafood Baby Bok Choy

I am so behind on recipes!
I did not realize how behind I was until I checked my camera!
This dish is so refreshing and light.

I used fish pollock for the seafood component of this dish, but feel free to substitute using other seafood, such as mussels, scallops, or shrimp.

Seafood Bok Choy

- 4 bunches of baby bok choy
- 6-8 ounces of sea food. (I used fish and cut it into cubes!)
- pinch of salt
- 2 tbsp of tapioca starch


1. Chop up the baby bok choy

2. Massage the flour into the seafood.

3. Blanch the bok choy in boiling water for 2 minutes and drain.

4. Well oil your skilled, and fry up your seafood until almost cooked (about 3 minutes on the skillet)

5. Add your bok choy and salt to the seafood and stir.

6. Add a splash of water, so the veggies are moist..

All done! yum!

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