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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 6 |
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I adapted this recipe from Bon Appetit (August 2004) using vegetables I had on hand and was happy with the result. Ingredients:
2 tablespoons olive oil |
1 shallot, chopped |
5 baby bok choy, chopped |
3 zucchini, sliced |
2 tablespoons fresh oregano, minced or 2 teaspoons dried oregano |
1 teaspoon cumin seed |
3 green onions, sliced |
Directions:
1. Heat oil in large skillet over medium-high heat, reduce heat to medium and add shallot and cumin seeds and cook for 1-2 minutes or until shallot is tender and fragrant.
2. Reduce heat to medium low.
3. Add zucchini and oregano to skillet and saute another 5 minutes.
4. Add bok choy to skillet and cook another 5 minutes, stirring or until vegetables are tender.
5. Garnish with green onions, tossing to combine and serve.
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