Bok Choy Recipe
Bok choy is a delicate leafy vegetable that brings a unique flavor to the table. This recipe offers a simple yet flavorful dish where the vibrant greens are elevated with the aromatic blend of garlic and ginger. The dish comes together quickly in a hot wok, marrying the savory notes of broth and sesame oil with the freshness of the bok choy leaves. Enjoy this dish as a side or pair it with your favorite main course for a light and satisfying meal.
— Constant Cookbook
Ingredients
- 1 1/2 pounds bok choy or baby bok choy
- 1 1/2 tablespoons canola, vegetable or peanut oil
- 1-2 cloves garlic, finely minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
- salt to taste
- 1/2 teaspoon sesame oil
Instructions
- Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact. Wash and clean bok choy.
- Finely mince garlic. Grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers.
- Place wok or saute pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with soy sauce and drizzle a bit of sesame oil on top.
Cook Time
0M
Prep Time
PT0M
Yield
4
Nutrition
- Calories: 91 kcal
- Carbohydrate Content: 4 g
- Protein Content: 2 g
- Fat Content: 7 g
- Sodium Content: 195 mg
- Fiber Content: 1 g
- Sugar Content: 2 g
- Serving Size: 1 serving
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