Wednesday, February 10, 2010

Garlic and Citrus (Kumquat) Bok Choy

I stopped by at Ranch 99 after work and decided to get fresh tilapia for dinner and I had them deep fried. As I was waiting for the fish to be done, I walked over to the Produce section. I looked at all the vegetables and tried to figure out what I should pair with the fish. Then my eyes got big when I saw some Kumquats! I haven't had them in a long time so I grabbed a bag and I thought it'll be a delight to cook them with some Bok Choy.


1 lb of baby Bok Choy
6 pieces of Kumquats sliced in halves
6 tsp of sesame oil
1 tsp rice vinegar
6 tsp hoisin sauce
1 tsp finely chopped garlic

In a large frying pan, heat sesame oil for 30 seconds. Add the garlic and stir until medium brown. Add the Kumquats and rice vinegar and saute for 3 minutes in medium heat. Add the Bok Choy and coat them with the citrus sauce. Add the hoisin sauce, stir, cover and simmer for 5 minutes or until the Bok Choy are medium tender.  Enjoy with a fried fish and steamed rice or by itself with rice if you're a vegetarian.

Note: Kumquats are usually eaten raw. The rind is sweet and the inside is sour and salty. I've never tried cooking them before so it was interesting to eat them as part of a dish.  If you like a hint of citrus with your veggies, try the Kumquats!

1 comment:

OneTiredGirl said...

This was REALLY good! I served beneath tofu brushed with hoisin and grilled. Thanks for posting.. I was looking to use kumquats in a dish other than a jam/chutney :)