Baby Bok Choy and Beef

So. I picked up this leafy vegetable at the farmers market a few weeks back, brought it home, sauteed it and loved it. But I wasn’t quite sure what it was. Fast forward to last weekend at Shop Rite. I was gazing at the vegetables, taking in all the fresh greens, reds, yellows and oranges. And there it was. A 1/2 pound, two pack of baby bok choy. That was the vegetable!!!Of course I had to buy it.I didn’t want to saute it again, though I enjoyed it that way. But I wanted something a little different. Fortunately an idea practically dropped in my lap when Around the Table, an American Express publication, arrived in my mailbox.

The magazine had a small blurb entitled “Trend Alert: Foil Packets” and a picture of veggies in a foil packet. Okay, so they were referring to doing this on the grill, which I have a lot. But it was raining that day – hey it’s rained a lot here lately – so I decided to do a foil packet meal in the oven.

Rainy Day Baby Bok Choy and Beef
serves 2

1/2 lb baby bok choy, chopped
1/2 medium red onion, diced
2-3 cloves garlic, minced
3″ sprig tarragon, chopped
3″ sprig rosemary, chopped (stick removed)
drizzle Extra Virgin Olive Oil
drizzle lime juice
salt, to taste
pepper, to taste
1/2 lb beef stir fry stripsPreheat oven to 400 degrees.

Spread a large sheet of aluminum foil on a baking sheet (about 2′ long)

Layer ingredients in order listed in center of the foil.

Fold two sides of the foil and roll down. Fold in the other sides. (You are forming a packet like pictured above).Cook in preheated oven for 20-25 minutes.

Serve over rice.