|6||strips Maple Leaf Bacon|
|1/2 lb||Baby Bok Choi|
|Red Chili Flakes (optional)|
Take your baby bok choi and cut it into halves or quarters, depending on the size. Give it a good washing and, if you have a salad spinner, spin them dry. If not, paper towels will do.
Cut up your bacon into about ¼” strips.
Toss your bacon into a large wok and fry, fry, fry.
Take the bacon out, leaving the rendered fat in the pan.
Butter-time! Add to bacon fat and let it melt and let the pan get fairly hot.
Toss in your ½ lb of bok choi. Now, I have to admit, that measurement was a complete and utter guess. I’m guestimating the weight of two large handfuls. I used enough to completely fill my wok. You should, too. Remember, it will cook down fairly significantly, kind of like spinach, but not as much.
Add in your chilli flakes and continue to fry until the bok choi leaves are tender, but the bases are still moderately firm. If you like your bok choi cooked through a bit more, by all means go ahead.
Throw your bacon back into the pan, mix it together quickly and serve immediately.
Use tongs to take the bok choi out of the pan, do not just pour it out because a lot of the water that the bok choi released will still be in the bottom of the pan. We don’t want a watery presentation, do we?
MMmmmmm buttered AND baconized Asian veggies!
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