Published by denisonfarm.com
1 yellow onion, sliced into slivers, lengthwise (with the grain)
1 large bunch of bok choi, rinsed well and chopped
2-3 garlic cloves, sliced
1/4 teaspoon red chili flakes
Freshly ground black pepper
1 Heat 2 Tbsp olive oil in a large sauté pan on medium heat. Add the onions, spread out in a thin layer. Cook, stirring occasionally until softened and then lightly browned. (Tip: to speed up the caramelization process you can sprinkle a pinch of sugar over the onions.) If the onions start to dry out at all, lower the heat (you can add a little water to them too.) They should brown, but not get dried out.
2 Once the onions are lightly browned, remove them from the pan to a bowl. Using the same pan, add another Tbsp of olive oil and heat the pan on high heat. Add the chili flakes. Once the chili flakes start to sizzle, add the garlic. Once the garlic just starts to brown at the edges add the bok choi and the onions. Toss this mixture so that it gets well coated with the olive oil. Cook on medium/high heat until the bok choi stems are tender.