Cooking with Lisa Fernandes

« BACK TO SEARCH
- In this series
  - Articles
    
    Cheap eats!!!
    
    Cheap eats for every occasion
    
    Follow the eater
    
    Outside the lines
    
    Street carts name desires
    
    Cooking with Lisa Fernandes
- Tools
  - E-mail
    
    E-mail a friend
    
    Your name*
    
    Your email*
    
    Recipient's name*
    
    Recipient's email*
    
    * Mandatory
    
    Message* character(s) left
    
    View our privacy policy
  - Print
  - Rate & comment
    
    [X]
    
    Name*
    
    E-mail* (will not appear on site)
    *Required
    
    Your rating
    
    Comment*
    
    characters left
    
    View our privacy policy
  - Report an error
    
    Report an error
    
    Message* character(s) left
    
    View our privacy policy
  - Share this
  - Delicious
    
    Digg
    
    Facebook
    
    reddit
    
    StumbleUpon
Blogs

The TONY Blog
More posts »
The Feed
More posts »
NYC Holidays
See the complete guide »
Video

Tons of clips!
- Get a heads-up on the week's biggest events, go inside the hottest restaurants, trendiest shops, and more.
Watch videos »
Ad Space
(120 x 240)
TONY Free Flix
- Get free tickets to hot new movie releases.
Prizes & Promotions
- Win prizes and get discounts, event invites and more.
TONY Nightlife+
- Get real-time information for bars, clubs and restaurants on your mobile.
TONY on the radio
- Tune in to Out There with TONY on WPS1.org for conversations with our
  editors and special guests.
Subscribe
- • Subscribe now
- • Give a gift
- • Subscriber services

Features

Time Out New York / Issue 667 : Jul 10–16, 2008

Cheap eats 2008

Cooking with Lisa Fernandes

Can the most hated contestant in Top Chef history redeem her rep by fixing our readers a gourmet five-course meal for under $20?

By Ashlea Halpern, Photographs by Chad Griffiths

SAUTEED BABY BOK CHOY
makes 1 serving

3 pieces baby bok choy, split in half lengthwise and washed (dried very well)
6 thin julienned pieces ginger
1tsp vegetable oil
1tsp Thai fish sauce
Black pepper, ground

Heat a skillet, wok or heavy-bottom pan over high heat until it is smoking hot. Add the oil and bok choy and char on both sides. Turn down heat to low and add the ginger, fish sauce and black pepper to finish.
- « previous
- 1
- 2
- 3
- 4
- 5
- 6
- 7
- next »
- Comments
- |
- Leave a comment
[X]
- Name*
- E-mail* (will not appear on site)
  *Required
- Your rating
- - Comment*
  - characters left
- View our privacy policy
- 20381 Lor Sat, Jul 12, at 06:05am
  Thought you might like this.
  Flag as inappropriate
- - Subscribe now and save 90%!
  - For just $19.97 a year, you'll get hundreds of listings and free events each week, plus our special issues and guides, including Cheap Eats, Great Spas, Fall Preview, Holiday Gift Guide and more!
  - Time Out New York respects your privacy. We will only use your e-mail address in order to contact you regarding to your subscription and to send you our weekly e-newsletter. We will not share this information with anyone.