Monday, March 11, 2013

Bok Choy with Sauteed Bacon and Mushrooms

Oh HAI!  Yes, I know it's been awhile since I posted.  After being sick off and on for the last month, I figured it's time to catch up by posting a new recipe.

Lately, bok choy has been on sale in my area more frequently, and it's one of my favorite Oriental-style veggies.  Especially baby bok choy, which tends to be more tender than it's adult counterpart.  Because I am trying to get more veggies into my diet, I have a big bag of them that I bought recently, so I am trying out different new ideas.

It also helps that my RL guy just bought me a wok...  so not only am I making as much as I can in it, but he's coming out with some very strange punny wok comments from time to time.

SO, on with the pics and recipe;)  AND.. AND.. I even did some SL pics again!  Woot!  lol

BTW, the shirt and pants in these pics, are from Allure by a new friend of mine, Athayus Quan.  Make sure to click the pics and look at the detail in these..  14 free group gifts on the second floor too, one of which is a corset that works with Tango boobs!  Get it!  LOL!

It may look a little wilted like this at the end, but it's fucking AWESOME.


4 slices bacon, chopped

3 baby bok choy

1/2 small onion, chopped

1 teaspoon red pepper flakes

1 teaspoon minced garlic (you know me, I read this as "3 cloves of garlic")

4 large button mushrooms

about 1/4 cup chicken broth


  1. Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the onion, red pepper flakes, garlic and mushroom. Cook and stir over medium heat until the onions are starting to be tender.
  2. Add the bok choy and chicken broth, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon. Serve as desired (I did this with jasmine rice cooked in chicken broth).

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