Garlicky Bok Choy
This simple bok choy recipe, flavored with shallot, garlic, and soy sauce, is ideal for when you’re short on time and ingredients.
Yield: 4 Servings
Ingredients:
- 1 tablespoon vegetable oil
- 2 garlic cloves, chopped
- 1 shallot, chopped
- 1 pound baby bok choy, rinsed, cut into quarters, with core intact
- 1 tablespoon reduced-sodium soy sauce
Instruction:
- Heat oil in a large skillet or wok over medium-high heat. Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds. Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately. Cook 1 minute. Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.
Bok Choy Recipe
Prep: 5min
Total: 15min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: calories 91 kcal, Carbohydrate 4 g, Protein 2 g, Fat 7 g, Sodium 195 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving
Ingredients:
- 1 1/2 pounds bok choy or baby bok choy
- 2 tablespoons cooking oil (canola, vegetable or peanut oil)
- 2 cloves garlic (finely minced)
- 1 teaspoon grated fresh ginger
- 3 tablespoons water (or any liquid combination of broth, water, cooking wine)
- 1 teaspoon soy sauce (or salt)
- 1/2 teaspoon sesame oil
Instruction:
- 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.
Bok choy stir fry – easy restaurant style recipe – How to cook at home
FAQ
What is the best way to eat bok choy?
Use raw bok choy leaves in salads or on sandwiches. It has a sweet flavor and is a tasty addition to spinach or mixed green salads. Add to Your Apps! Add raw stalks of bok choy to your favorite vegetable tray!
What should I do with bok choy?
Bok choy is widely used in Chinese cooking, frequently in soups, salads, stir-fries, and fillings for spring rolls, potstickers, steamed buns, and dumplings. Its mild flavor shines when it’s stir-fried in sesame oil with a little garlic and ginger and a splash of soy sauce or a sprinkle of salt.
Which part of bok choy do you eat?
The cool thing is that both the leaves and the stalks can be eaten, and this wonderful little plant is an excellent go-to for fiber, as well as for beta-carotene and vitamins C, K and A. It’s also a good source for calcium and vitamin B6.
Should I soak bok choy before cooking?
How to Clean Bok Choy. The stalks of bok choy are prone to grit, much like leeks, so be sure to clean bok choy thoroughly before cooking. The simplest way to prep bok choy is to cut it in half lengthwise and submerge it in cold water for a few minutes. This will soften the dirt and allow you to remove it easily.
