Sautéed Baby Bok Choy
Baby bok choy, fresh ginger, soy sauce, toasted sesame oil and a touch of crushed red pepper flakes.
- 2 tablespoons canola oil
- 2 cloves garlic clove peeled and chopped
- 1 ½ inch ginger root peeled and minced
- ¼ teaspoon red pepper flakes (or to taste)
- 4 bunches baby bok choy cleaned with ends trimmed
- 1 tablespoon soy sauce
- 1 tablespoon chicken stock or water
- 1 teaspoon toasted sesame oil (for drizzling)
To prepare the bok choy simply cut the ends without fully removing the bulb. Then halve each of the bulbs and trim the leaves to remove any dark ends.
In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Ad the garlic, ginger and red pepper flakes. Cook, stirring constantly, until fragrant (about 45 seconds).
Add the bok choy to the sauté pan. Toss carefully to coat each piece with oil and cook for approximately 2 minutes.
Add soy sauce and chicken stock to the pan. Cook covered for for 2 minutes.
Remove the cover and continue to cook until the liquid has mostly evaporated and the stalks are soft. (Approximately 3 minutes)
Place the bok choy on a platter and drizzle with sesame oil.
Calories: 94kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 333mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5066IU | Vitamin C: 51mg | Calcium: 127mg | Iron: 1mg