Healthy Mediterranean Cooking at Home

Category Archives: Fruit

Shrimp Wrapped in Prosciutto di Parma (Saltimbocca)

2 servings

Ingredients

2 tablespoons olive oil
12 fresh sage leaves
12 large shrimp, peeled, deveined, and tails removed
6 pieces Prosciutto di Parma, sliced very thin
Coarsely ground fresh black pepper

Directions

Cut each piece of prosciutto in half, lengthwise. Place a sage leaf on each shrimp. Wrap one Proscuitto half around each shrimp. Refrigerate for a few hours if you have time.

Heat a stovetop grill. Coat the pan with olive oil. Place the wrapped shrimp on the grill and cook for about 4 minutes on each side. The prosciutto will get crispy. Sprinkle with the black pepper and remove to a serving plate.

Spinach and Pear Salad

4 servings

Ingredients

1/2 cup chopped walnuts, toasted
3/4 cup crumbled blue cheese
2 medium red pears, cut into bite-sized pieces
1 celery stalk, diced
1 (6-8ounce) package pre-washed baby spinach
1/4 of red onion, sliced
Dressing
1 tablespoon finely chopped shallot
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper

Directions

Place all salad ingredients in a large bowl; toss to combine.
Combine the salad dressing ingredients in a small bowl with wire whisk until well blended. Pour dressing over salad; toss to coat. Sprinkle with toasted walnuts. Serve immediately.

Homemade Biscuits

6 servings

Use your favorite store-bought mix or my quick biscuit recipe.
I use a cast iron biscuit pan.

Ingredients

2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon sugar
10 tablespoons cold butter
5 tablespoons heavy cream
2 eggs

Directions

Combine the flour, baking powder, salt and sugar in a large mixing bowl. Cut the butter into small pieces and add to the flour mixture. Cut the butter into the flour with a pastry blender. Combine the cream and eggs. Mix into the flour mixture just until combined.

Coat a 6 cup biscuit baking pan with butter-flavored cooking spray. Divide the biscuit mixture evenly among the six wells. Refrigerate the pan until ready to bake.

Preheat the oven to 375 degrees F. Place the biscuits in the oven and bake for about 25 minutes or until the biscuits are golden brown.


Roast Lamb Chops With Potatoes and Broccoli Florets  – the Italian Way

2 servings

Ingredients

4 loin lamb chops
2 unpeeled Yukon Gold potatoes, about 12 oz total
2 large garlic cloves, sliced and divided
1 lemon zested and cut into quarters
1 cup white wine
2 chopped sprigs fresh sage leaves and 2 sprigs fresh oregano, divided
2 chopped fresh rosemary sprigs, divided
1/2 cup extra virgin olive oil, divided
Coarse Sea Salt to taste
Black Pepper to taste
10 oz pkg frozen broccoli florets, defrosted

Directions

Place the lamb chops in a plastic ziplock bag, add some salt, the lemon zest, 1 sliced garlic clove, 1 sprig of rosemary, 1 sprig of sage, 1 sprig of oregano, a sprinkle of black pepper, the white wine and 1/4 cup extra virgin olive oil. Marinate for about 2 hours turning them occasionally.

Cut the potatoes into long wedges and put them in a bowl or bag with cold water and let rest while the lamb marinates. (This helps remove the starch and creates a potato that does not get mushy).

Using a slotted spoon, drain the potatoes, transfer them to a roasting pan, large enough to also hold the lamb and broccoli; add salt to taste, 1 sliced garlic clove, the remaining chopped rosemary, sage, and oregano sprigs, a pinch of black pepper and 1/4 cup extra virgin olive oil. Toss well and roast for 20 minutes at 400 F.

Remove the pan from the oven, tuck the chops in among the potatoes reserving the marinade, and scatter the broccoli florets around the outside of the potato/lamb mixture.

Sprinkle with the lamb marinade and roast another 15-20 minutes, depending on how you like lamb cooked. Serve with lemon wedges.


My Meyer lemon tree produced its first ripe lemon this week. The sea bass recipe was a good way to start using these delicious lemons.

Pan-Fried Sea Bass

Ingredients

For the sea bass
1 tablespoon olive oil
2 tablespoons butter, divided
Two 6- to 8-ounce fillets sea bass
Salt and freshly ground black pepper
Flour
1 small shallot, minced
1/4 cup dry white wine
Juice and zest from half a Meyer lemon.
4 sprigs fresh thyme
1/4 cup heavy cream

For the asparagus
1 lb asparagus, stalks trimmed
Olive oil
Salt and pepper
Roasted garlic powder

Directions

Preheat the oven to 425 degrees F. Place the asparagus in a shallow pan. Drizzle with olive oil and sprinkle with salt, pepper, and roasted garlic powder. Bake for 15 minutes.

Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper and lightly coat in flour. Place fillets in the skillet with the minced shallots and cook the fish for 5 minutes on each side. Stir the shallots but keep them to the sides of the pan as the fish cooks. When the fish is cooked, place the fillets on a plate and deglaze the pan with the wine, add the thyme and lemon juice. Cook until it’s reduced by two thirds. Add remaining butter and lemon zest. Whisk followed by the heavy cream and heat through.

Divide the cooked asparagus between two serving plates. Place a sea bass fillet on top of each plate. Divide the sauce evenly over the fish and serve.


Jumbo Blueberry Muffins

Makes 6 muffins

Ingredients

3 cups all-purpose flour (lightly scoop, don’t pack down)
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, at room temperature
1 cup granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 and 1/2 cups fresh or frozen blueberries
Chopped walnuts and coarse sugar for sprinkling on top

Directions

Preheat oven to 425 F degrees. Spray a jumbo 6-cup muffin tin with non-stick spray. Set aside.

In a large bowl, gently toss together the flour, baking powder, salt, and cinnamon. Set aside.

In a medium bowl, whisk together the eggs and sugar until combined. Add the buttermilk, oil, and vanilla and whisk.

Fold wet ingredients into dry ingredients and mix together with a spatula. Avoid over mixing. Fold in the blueberries.

Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle of walnuts and coarse sugar.

Bake at 425 F degrees for 5 minutes.

Reduce the oven temperature to 375 F degrees and continue to bake for 25-30 minutes until the tops are lightly golden and a cake tester comes out clean when placed into the center of the muffins.

Allow to cool for 10 minutes and remove to a wire rack to cool.

Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.

Easy Pecan Sticky Buns

Ingredients

Sticky Syrup
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons brown sugar
2 tablespoons maple syrup
1 cup large pecan halves

Dough
2 cups self-rising flour
1 cup heavy cream

Cinnamon Filling
4 tablespoons softened butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans

Directions

Preheat the oven to 425°F.

Lightly grease a glass 9″ round cake pan or pie pan.

To make the syrup:

Melt the butter in the glass pan in the microwave. Add the brown sugar and maple syrup.

Stir well and spread evenly over the bottom of the pan. Place the pecan halves over the syrup in a single layer.

To make the dough:

Stir together the flour and cream to make a smooth dough. Turn it out onto a lightly floured work surface.

Gently roll the dough into a 12″ x 8″ rectangle.

To make the cinnamon filling:

Combine the brown sugar, cinnamon and chopped pecans in a small mixing bowl.

Spread the softened butter over the entire surface of the dough.

Roll the dough into a log. Position it so the seam is facing down.

Slice the log into 10 pieces, and place them in the prepared pan.

Bake the buns for about 20 minutes, until they’re bubbly and lightly browned on top.

Remove the buns from the oven, and immediately turn them out onto a serving plate.

Scrape any leftover syrup from the pan onto the buns.

To serve later, cool completely, then wrap well and store at room temperature for up to a couple of days.

Reheat in a 325-degree F oven. Freeze for longer storage.

Adapted from a King Arthur recipe.


Apple Flavored Baked Doughnuts With Maple Glaze

Makes 10

Doughnuts

1/4 cup vegetable oil
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsweetened applesauce
1/2 cup apple butter
2 tablespoons orange juice
1 1/2 teaspoons vanilla extract
1 teaspoon apple pie spice
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 cups whole wheat pastry flour

Glaze

1/4 cup maple syrup
1 cup powdered sugar
1 teaspoon honey
Pinch of salt

Directions

Preheat the oven to 350°F. Lightly grease two standard doughnut pans.

Beat together the oil, eggs, sugars, applesauce, apple butter, orange juice, vanilla, apple pie spice, salt, and baking powder until smooth.

Add the flour, stirring just until smooth.

Fill 10 of the wells of the doughnut pans to the rim; using a scant 1/3 cup of batter in each well.

If you have a little dough left add a little to each of the doughnuts.

Bake the doughnuts for 15 minutes or until a cake tester inserted into the center of one comes out clean.

After about 5 minutes, remove the donuts from the pan and transfer them to a wire rack to cool.

Allow the doughnuts to cool completely before glazing.

To make the glaze:

Mix together all of the glaze ingredients, stirring until smooth.

Place waxed paper under the racks holding the donuts.

Spread the doughnuts with glaze (or dip tops in the glaze); return to the rack until the glaze is set.


Pear & Celery Salad

Ingredients

4 stalks celery, trimmed and cut in half crosswise
2 tablespoons cider, pear, raspberry or other fruit vinegar
2 tablespoons honey
1/4 teaspoon salt
2 ripe pears, preferably red Bartlett or Anjou, diced
Half shallot
1 cup finely diced white Cheddar cheese
1/2 cup chopped pecans, toasted (see Tip)
Freshly ground pepper, to taste
6 large leaves butterhead or other lettuce

Directions

Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
Whisk vinegar, honey, and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese, and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.
\
Make-Ahead Tip: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.
Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Roasted Pumpkin Soup

ingredients

1 medium cooking pumpkin, about 3 ½ – 4 cups roasted pumpkin flesh
1 tablespoon olive oil
3/4 cup chopped leeks
2 celery stalks, diced
2 cloves garlic, minced
4 cups vegetable stock
1/4 teaspoon ground black pepper
½ teaspoon of sea salt
1/2 teaspoon pumpkin pie spice
1 ½ cups whole milk
1-2 teaspoons honey
Chopped chives for garnish

Directions

Preheat the oven to 400 degrees F. Place a sheet of parchment on a baking sheet with sides.

Cut the pumpkin in half and remove the seeds. Fill the pumpkin wells halfway with water and place them on the prepared baking sheet.
Place in the oven and roast until tender, about 45 minutes. Cool and then scrape out the pumpkin into a bowl. Set aside,

Pour the olive oil into a Dutch Oven and heat over medium-high heat.

Add leeks, celery, and garlic; cook and stir until the vegetables are tender, stirring occasionally.

Stir in the pumpkin, broth, pepper, salt, and spices. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from heat.

Process with a hand immersion blender in the saucepan or transfer half of the pumpkin mixture to a blender or food processor; cover and blend or process until smooth. Repeat with the remaining half of the pumpkin mixture. Return all of the pureed mixture to the saucepan.

Stir in the milk and heat through, but do not boil. Stir in enough of the honey to sweeten the mixture to taste.

Serve warm garnished with chopped chives. Makes 6 (3/4-cup) servings.

Twice Baked Potatoes

Make-Ahead Tip: The potatoes can be baked a day before or early in the day.T hey can be filled, covered and refrigerated until close to serving time. Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour. Then reheat in the oven uncovered, for one hour.

4 servings

Ingredients

2 large russet potatoes about 14 -16 oz each, scrubbed
2 tablespoons unsalted butter
2 tablespoons sour cream
2 tablespoons heavy cream
1/4 teaspoon kosher sea salt
1/4 teaspoon ground black pepper
1/4 cup sharp cheddar cheese
Paprika and chopped chives for garnish

Directions

Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while the potatoes bake. Wrap in heavy-duty foil.

Bake 1 hour to 1 hour 15 minutes or until the potatoes are tender when lightly squeezed.

When the potatoes are cool enough to handle, cut lengthwise in half; scoop out the inside, leaving a thin shell.

In a mixing bowl, mash the potatoes. Add the butter, salt, and pepper; mix until the potatoes are light and fluffy.

Stir in the sour cream , heavy cream, and cheddar cheese. Fill the potato shells and place them in a baking dish.

Sprinkle with paprika and chives. Cover with plastic wrap and refrigerate.

Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour.

Then bake in a 375°F. oven uncovered, for one hour.

Pear Tart

Ingredients

1/2 cup sugar, divided
3/4 cup almond flour (finely ground blanched almonds)
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 sheet frozen Puff Pastry
3 firm-ripe Bosc or Anjou pears
Egg white

Directions

Thaw the puff pastry according to package directions. On a lightly floured surface, roll out the pastry to a 12×12 inch rectangle.

Place on a parchment-lined baking sheet. (I use an attractive baking pan that can also be used for serving.)  Prick pastry with a fork.

Build up the sides slightly by folding in about 1/2 inch of the pastry on the edges. Brush edges with egg white.

Preheat the oven to 350°F.

Combine 1/4 cup sugar with the almond flour and all-purpose flour. Set aside.

Beat together the butter and the remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy.

Add eggs 1 at a time, beating well after each addition, then beat in the flavored extracts.

Reduce the speed to low and mix in the flour mixture just until combined.

Spread the almond filling evenly over the tart shell.

Peel, halve and core pears, then cut lengthwise into 1/4-inch-thick slices. Arrange pears decoratively on top of the illing.

Brush the pears with the egg white.

Bake until the pears are golden and the filling is puffed up around the pears and golden brown, about 45 minutes.

Cool tart completely in the baking pan on a rack, then slide the parchment out from under the tart. Leave at room temperature until serving time.

Garnish with frozen yogurt or whipped cream, if desired.


Some of the first arrivals were Filipino seaman who settled in Louisiana and California, at the beginning of the 18th Century. Migration patterns of Filipinos to the United States have been recognized as occurring in four significant waves. The first was connected to the period when the Philippines were part of New Spain and later the Spanish East Indies and they migrated to North America during this time.

The second wave was during the period when the Philippine Islands were a territory of the United States; as U.S. Nationals, Filipinos were unrestricted from immigrating to the US by the Immigration Act of 1917. This wave of immigration has been referred to as the Manong generation. Filipinos of this wave came for different reasons, but the majority were laborers. This wave of immigration was distinct from other Asian Americans because of the American influences and education in the Philippines; they did not see themselves as aliens when they immigrated to the United States. During the Great Depression, Filipino Americans were also affected, losing jobs, and being the target of race-based violence. This wave of immigration ended due to the Philippine Independence Act in 1934, which restricted immigration to 50 persons a year.

Later, due to agreements with the Philippines, Filipinos were allowed to enlist in the United States Navy; this continued a practice of allowing Filipinos to serve in the navy that began in 1901. Filipinos who immigrated to the United States, due to their military service, were exempt from quota restrictions placed on Filipino immigration at the time. This ended in 1946, following the independence of the Philippines from the United States, but resumed in 1947 due to language inserted into the Military Base Agreement between the United States and the Republic of the Philippines. In 1973, Admiral Zumwalt removed the restrictions on Filipino sailors, allowing them to enter any rate they qualified for; in 1976 there were about 17,000 Filipinos serving in the United States Navy.

The third wave of immigration followed the events of World War II. Filipinos who had served in World War II had been given the option of becoming U.S. Citizens, and many took the opportunity. Filipino War brides were allowed to immigrate to the United States due to the War Brides Act and Fiancée Act, with approximately 16,000 Filipinos entering the United States in the years following World War II.

The mural is titled “Ocean’s Crossing.” and focuses on the experiences of Filipino immigrants as they made their way to America is located in downtown Lompoc, CA. The mural was commissioned by the Lompoc Filipino-American Club (LFAC) as part of its 50th anniversary (2018) celebration and was created by artist Eliseo Art Silva.

The fourth and present wave of immigration began in 1965 with the passing of the Immigration and Nationality Act of 1965 into law. It ended national quotas and provided an unlimited number of visas for family reunification. By the 1970s and 1980s Filipino wives of military service members reached annual rates of five to eight thousand. The Philippines became the largest source of legal immigration to the United States from Asia. Navy based immigration stopped with the expiration of the military bases agreement in 1992, yet it continues in a more limited fashion. Many Filipinos of this new wave of migration have migrated here as professionals, such as qualified nurses. As of 2005, 55% of foreign-trained registered nurses taking the qualifying exam administered by the Commission on Graduates of Foreign Nursing Schools (CGFNS) were educated in the Philippines.

Filipino cuisine is composed of the cuisines of more than a hundred distinct groups found throughout the Philippine archipelago. The style of food associated with it have evolved over many centuries from their shared Malaysian and Indonesian cuisine origins to a mixed cuisine of Indian, Chinese, Spanish and American influences.

Dishes range from the very simple, like a meal of fried salted fish and rice, to fish curry, chicken curry, complex paellas and cozidos created for fiestas. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken or pork braised in garlic, vinegar, oil and soy sauce), dinuguan (pork blood stew), kaldereta (meat stewed in tomato sauce), mechado (larded beef in soy and tomato sauce), pochero (beef and bananas in tomato sauce), afritada (chicken or pork and vegetables simmered in tomato sauce), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste), crispy pata (deep-fried pig’s leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls). Various food scholars have noted that Filipino cuisine is multi-faceted and is the most representative in the culinary world for food where the “’East meets West”.

Make some Filipino recipes at home.

Shrimp in Achiote Oil

Achiote oil
1/4 cup peanut or vegetable oil
2 tablespoons achiote (annatto) seeds

Shrimp
2 tablespoons unsalted butter
1–2 Thai chiles, with seeds, thinly sliced
4 garlic cloves, finely chopped
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 1/4 pounds large shrimp, peeled, deveined
Kosher salt, freshly ground pepper
2 scallions, thinly sliced

For achiote oil:
Cook oil and achiote seeds in a small saucepan over medium-low heat until the oil turns dark red, about 5 minutes. Strain into a jar and let cool. Cover and chill until needed.
For shrimp:
Heat achiote oil and butter in a large skillet over medium heat. Add chiles, garlic, lime juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes. Top with scallions and serve.

Adobo

Substitute for Palm vinegar: 1 part apple cider vinegar, 1 part water with a squeeze or two of lime juice.

Ingredients

2 1⁄2 lb. boneless pork shoulder, cut into 2″ pieces
1/2 cup palm vinegar
3 tablespoons soy sauce
1 teaspoon whole black peppercorns, crushed
12 cloves garlic, peeled
1 bay leaf
2 tablespoons vegetable oil
Cooked white rice
Patis (Philippine fish sauce; optional), for serving

Directions

Place the pork, vinegar, soy sauce, peppercorns, garlic, and bay leaf in a large bowl and toss to combine. Cover and refrigerate for at least 8 hours or overnight.

Heat pork mixture and 2 cups water in a 6-qt. Dutch oven over medium-high heat; bring to a boil. Skim the foam that rises to the surface, and then reduce the heat to medium-low; cover, and cook until tender, about 2 hours.
Pour the pork into a colander set over a bowl; discard bay leaf, and set pork and garlic aside. Return broth to the pot, and cook over medium heat until reduced by half, about 20 minutes. Transfer broth to a bowl and set aside.

Heat the oil in the same pot over medium-high heat. Set the garlic aside, then, working in batches, add the pork, and cook, turning until browned all over, about 10 minutes. Add garlic, and stir into the pork mixture. Stir broth back into the pot, reduce heat to medium-low, and cook to meld flavors, about 5 minutes.
Serve Adobo with rice. Season with fish sauce, if you’d like.

Bok Choy Stir-fry

Ingredients

Half of a head of bok choy cabbage, cut into diagonal pieces
1 small carrot, cut into diagonal pieces
3 tablespoons oyster sauce
3 cloves garlic, minced
1 small onion, quartered and separated into pieces
2 tablespoons vegetable oil
Fish sauce or salt and pepper to taste

Directions

In a deep skillet, heat oil and saute garlic and onion.
Add bok choy and carrot and stir cook for a minute then add oyster sauce.
Simmer for 2-3 minutes and season with salt and pepper.
Transfer to a serving plate and serve with fish sauce.

Maruya (Banana Fritters)

Ingredients

1/2 cup flour, plus extra for coating bananas
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 cup milk
3 ripe saba (banana plantain) or regular bananas, peeled and sliced lengthwise
Vegetable oil
Sugar

Directions

Cut each banana strip into 3-inch lengths. In a bowl, sift together flour, baking powder, and salt. Add milk and egg, beat until smooth.
Heat oil in a frying pan (or a large saucepan) over medium heat.
In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
Drain on paper towels. Roll in sugar. Place in a serving dish and serve for a snack or dessert.


Baby Back Ribs

2 servings

Ingredients

2 tablespoons light brown sugar
1 tablespoon kosher salt
2 teaspoons smoked paprika
1 rack pork baby back ribs
Plum Sauce reserved from the skirt steak dinner: link to the recipe

Directions

For the ribs:
In a small bowl, mix together the sugar, salt, and paprika. Place the ribs in a baking dish large enough for the ribs to lay flat. Rub the ribs evenly on all sides with the sugar mixture. Cover the dish with foil and refrigerate for several hours or overnight.

Preheat the oven to 300 degrees F.
Bake the ribs covered with foil until tender for 2 ½ hours.


Add 1-2 tablespoons of Sriracha (depending on how spicy you like your food) to the sauce and stir well. Remove the foil from the baking dish and spoon one-third of the sauce all over the ribs. Return the pan to the oven uncovered and bake for 20 minutes. Repeat the process another 2 times, until the coating on the ribs is thick and sticky.
Preheat the broiler to high heat or heat an outdoor grill.  Broil or grill the ribs for 5 minutes to crisp the ribs.

Stir-Fried Bok Choy with Ginger and Garlic

2 servings

Ingredients

1 tablespoon peanut oil
1 clove garlic, minced
2 teaspoons minced fresh ginger
4 cups chopped fresh bok choy
1 tablespoon soy sauce
Salt and ground black pepper

Directions

Heat the oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season to taste, with salt and black pepper and serve with the ribs.



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