Recipe: Appetizing Sausage and bok choy II

Sausage and bok choy II. While the Rice was cooking, I chopped the Bok Choy. While the Rice was "sitting", I cooked the onion, some minced Garlic and the Sausage as described above. For the Bok Choy dish we used our entire head of bok choy, about a pound of hot italian sausage I picked up at the Ithaca Farmers' Market from our friends at Autumn's Harvest Farm, about a tablespoon of Siracha Chili Garlic Sauce (love this stuff, Wegman's sells it), some organic cherry tomatoes Jen picked up at Greenstar, a clove of.

It'll release a bit of oil to the existing oil. When they're browned, remove to a paper towel lined plate. Bacon, sausage, and green tomato chili. You can have Sausage and bok choy II using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Sausage and bok choy II

1. You need 2 pounds of smoked sausage.
2. Prepare 10 ounces of sour pickled mustard greens, I got mine from the local Asian market.
3. You need 1/3 cup of pickled onions, see one of my recipes.
4. Prepare 2-1/3 pounds of bok choy.
5. You need 1 teaspoon of caraway seeds.
6. You need 1/2 teaspoon of salt.
7. It's 1/4 cup of extra virgin olive oil.
8. Prepare 1/2 teaspoon of white pepper powder.
9. Prepare 1/2 teaspoon of granulated garlic powder.

Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Bok choy is a type of Chinese cabbage with white stems and dark green leaves.

Sausage and bok choy II instructions

1. Heat oil in a pan.
2. Wash and chop up the bok choy, add to oil.
3. Remove casing from sausage season the bok choy with salt, pepper, and garlic.Stir and add cut up sausage.
4. Mix together cover and simmer 7 minutes.
5. Chop the onions.
6. Add the onions, mix well..
7. Rinse and slice the mustard.
8. Add to sausage.
9. Add caraway seeds. Simmer covered for 10 minutes. Remove from heat. Serve I hope you enjoy!.

In a pinch, regular cabbage will do. These appetizers—full of sausage, cilantro, ginger, and onion—freeze so well, I always make large batches. Then I have extras to pull out of the freezer at a moment's notice.—Michael Angelo, Spring, Texas DigiPub / Getty Images. Bok choy is the most well-known type of Chinese cabbage, with its "spoon shaped" green leaves and white stalks that are similar to celery. Bok choy is very adaptable—it can be stir-fried, deep-fried, grilled or steamed.