Sautéed Bok Choy…

My favorite new vegetable is Sautéed Bok Choy. Fresh Chinese green Bok Choy makes one of the best healthy side dishes. Make this quick and easy side dish anytime for your family. Serve with rice immediately after stir-frying. It’s so quick, easy, healthy and delicious! What else would you want from a recipe? The baby bok choy also present well for entertaining. The dressing requires a little mincing and squeezing, but comes together in no time.

Start by trimming the bok choy 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 bok choy leaves and rinse under running water. But leave the tender baby that’s in the middle of each bok choy! That’s the golden nugget! Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don’t even bother peeling off the paper-thin skin)

Place wok or frying 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 to coat each leaf with the garlicky, gingery oil.

Here’s to a great vegetable!

Ali in the Valley



Sautéed Bok Choy…



  1. 2 tablespoons vegetable oil

  2. 2 garlic cloves (minced)

  3. 1 teaspoon ginger (freshly minced)

  4. 1½ pounds bok choy (washed (600g))

  5. 1 tablespoon soy sauce

  6. Fresh ground pepper & salt

  7. Pinch of red chill flakes (optional)


  1. Heat the vegetable oil in a large skillet over medium heat. Add in garlic and ginger and cook for 1 minute. Meanwhile cut the bok choy on the bias. Add in the bok choy and soy sauce and cook stirring for 3 minutes, or until greens are wilted and stalks are crisp-tender.

  2. Serve immediately when warm with toasted sesame seeds, black pepper, and salt.

#vegetable #sidedish #slide #BokChoy #Paleo

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