Sautéed Bok Choy:
Sometimes I wonder what’s wrong with me? I really don’t know how not to over do it. It’s been non-stop for the last few weeks and I still have obligations. Yikes, I need a vacation to somewhere remote and beautiful.
But today, I’m obsessed with vegetables! Now it’s bok choy! What’s bok choy? Bok choy is a chinese cabbage used in soups and stir fry that is in abundance this time of year and I love the flavor. I sauté it, grill it and do whatever else that comes to my mind to it. Do yourself a favor and try this Bok Choy recipe. So amazing, if I say so myself!
Bok choy is the perfect vegetable for a quick, healthy side dish. Here, garlic, ginger, and red pepper flakes add flavor and a final drizzle of toasted sesame oil brings it all together.
Get your veggies on!
Ali in the Valley
Photos by: Ali
2 tablespoons olive oil 2 medium garlic cloves, minced 1 teaspoon freshly grated ginger (from 1/2-inch piece) 1/4 teaspoon red pepper flakes 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces 1 tablespoon soy sauce 1 tablespoon water 1/4 teaspoon toasted sesame oil Salt (optional)
In a large frying pan with a tight-fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute.
Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes. Turn off the heat, stir in the sesame oil, and season with salt if desired.