Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, sausage and bok choy ii. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Sausage and bok choy II is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Sausage and bok choy II is something which I’ve loved my whole life.
Heat the wok on high heat. Add the sausage and sear on all sides. It'll release a bit of oil to the existing oil.
To begin with this particular recipe, we have to prepare a few components. You can have sausage and bok choy ii using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Sausage and bok choy II:
- Prepare 2 pounds smoked sausage
- Make ready 10 ounces sour pickled mustard greens, I got mine from the local Asian market
- Make ready 1/3 cup pickled onions, see one of my recipes
- Make ready 2-1/3 pounds bok choy
- Take 1 teaspoon caraway seeds
- Get 1/2 teaspoon salt
- Get 1/4 cup extra virgin olive oil
- Get 1/2 teaspoon white pepper powder
- Get 1/2 teaspoon granulated garlic powder
Bacon, sausage, and green tomato chili. Bok choy is a type of Chinese cabbage with white stems and dark green leaves. In a pinch, regular cabbage will do. These appetizers—full of sausage, cilantro, ginger, and onion—freeze so well, I always make large batches.
Instructions to make Sausage and bok choy II:
- Heat oil in a pan
- Wash and chop up the bok choy, add to oil
- Remove casing from sausage season the bok choy with salt, pepper, and garlic.Stir and add cut up sausage
- Mix together cover and simmer 7 minutes
- Chop the onions
- Add the onions, mix well.
- Rinse and slice the mustard
- Add to sausage
- Add caraway seeds. Simmer covered for 10 minutes. Remove from heat. Serve I hope you enjoy!
Then I have extras to pull out of the freezer at a moment's notice.—Michael Angelo, Spring, Texas 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. Here, baby bok choy is stir-fried with soy sauce and other seasonings. It's harvested young, and its tender texture makes it ideal for steaming, boiling, or stir-frying. Drain pasta and combine with bok choy in saute pan.
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