Meatless Monday…Bok Choy with Garlic

It’s Meatless Monday and back to the grind. To start our week off right, I decided to whip up this fast, easy and tasty Bok Choy with Garlic recipe.  I get tired of the same old vegetables and I’m always on the look out for something different to cook up. I buy Bok Choy a couple times a month because it’s just so easy to cook. While Bok choy is classified as a cabbage (and commonly know as white cabbage) it bears little resemblance to the cabbage available in our grocery stores. Instead, its white stalks resemble celery without the stringiness and it’s dark green, crinkly leaves are similar to Romaine lettuce. The Chinese commonly refer to bok choy as pak choi or “white vegetable.”  The spicy red chili oil in this recipe delivers its pure bold flavor to a quick stir-fry. Accented by nutty sesame seeds, assertive garlic and spicy red pepper flakes, this Bok Choy with Garlic dish is guaranteed to perk up any fall meal.

Get up and get it done, today!

Ali in the Valley

Photo by: Ali



Meatless Monday…Bok Choy with Garlic



  1. 1 Tbs. sesame seeds

  2. 4 heads baby bok choy (about 1 lb. total)

  3. 1 1/2 Tbs. canola oil

  4. 3 garlic cloves (thinly sliced)

  5. 1/2 tsp. red pepper flakes

  6. Sea salt (to taste)

  7. 1/4 cup low-sodium chicken broth

  8. 2 tsp. Asian chili oil


  1. In a dry small fry pan over medium heat, toast the sesame seeds until golden brown and fragrant, 4 to 5 minutes. Transfer to a plate and let cool.

  2. Cut off the tough base from each head of bok choy. Separate the heads into individual stalks by snapping the stalks away from their cores.

  3. In a wok or a large fry pan over medium-high heat, warm the canola oil. When it is hot and shimmering in the pan, add the garlic and red pepper flakes and cook, tossing and stirring constantly, until fragrant but not browned, 20 to 30 seconds.

  4. Add the bok choy and a pinch of salt and cook, tossing and stirring, until the bok choy just begins to wilt, 1 to 2 minutes.

  5. Add the broth and cook, stirring occasionally, until the bok choy is just tender and the broth evaporates, 1 to 2 minutes. Add the chili oil, stir well to coat the bok choy and remove from the heat.

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