Bok Choy

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Baby Bok Choy I often get bok choy when we eat out at a Chinese restaurant. It’s full of its own unique flavor and texture. I love the crunch! This recipe like most of mine varies depending on my mood.

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Bok Choy

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Bok Choy Ingredients Baby Bok Choy ( This recipe is good for the one bag I purchased at Wegmans ) 1 tbls of finely chopped or grated ginger 2-3 tbls Canola or Grapeseed Oil ( see other options below) Chopped garlic or garlic powder (to taste) Salt (to Taste)

Optional Sesame Oil Soy Sauce Toasted sesame seeds (black, white, mixed!)

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Split the baby bok choy down the middle and wash them.

They are easier to clean once they are cut open. This next step is not necessary but if you like “clean” bottoms, you can very thinly slice the bottom off, just enough to to make it look prettier but not enough to separate the leaves. I typically let them sit in a big pot of water in the sink after rinsing-so all the sand falls to the bottom.

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Heat oil in a wok or large pan on medium-high heat. You can use the regular oil or use sesame oil. With the sesame, watch your heat so the oil doesn’t get too hot. Place the bok choy face down in the pan, do not crowd. Leave for 3-4 minutes until you get a nice sear. You will have to work in batches. After all the bok choy has been seared on the open-side, add the ginger and garlic to the pan, you might need to add a little more oil. Give it a quick stir and then add the bok choy back in the pan until the leaves are fully wilted and the stalks are tender to your liking.

Add salt to taste or use the soy sauce. For extra pizzaz add sesame seeds.

Usually we don’t have leftovers, but if you do add them to fried rice or lo mein.

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