it’s a fondue night! {how to serve Bok Choy}

The other night we decided to have a different kind of dinner…fondue.  We had steak and chicken with brown rice along with Bok Choy and broccoli.  The meal was complemented by the tasty sauces that were absolutely homemade by us and tasted  delectable! Here's a couple recipes of the evening--
Bok Choy 

• 1 lg head Bok Choy
• 3 C broccoli florets
• 2 T olive oil
• 2 T sesame seed oil
• 4 T soy sauce
• S & P to taste

Clean, cut and set aside broc and bok;  in large sauce pan, heat over med-low heat oils and soy sauce'; add broc and bok; simmer for 5-7 min; tossing lightly; add S & P to taste; serve with brown rice and your favorite meat. We loved it with our fondue dinner (above).
Note: clean bok choy by cutting off and discarding the end of the stalk; pull every stalk off as you would celery; clean thoroughly; slice all the way up to the green leaves; save the leaves-they’re gorgeous anyway! Add the stalk pieces to your dish.
Brown Rice

• 2 C brown rice, dry
• 4 1/2 C water or broth
• 2 T olive oil
• 1/2 leek, sliced
• 1/2 yellow onion, minced
• 4 cloves garlic
• S & P to taste

Rinse rice thoroughly; place in large pot or rice steamer; add remaining ingredients; cook till tender; Serve with Bok Choy…yummie!
Here’s a pictorial of the evening.

I wish I would have taken photos of the food, but will remember to do that next time.  

The sauces we used were so wonderfully flavorful and totally completed the meal that  I’m going to have to put them in a post all by themselves.
Thanks for stopping by…Kimi