Sautéed Bok Choy
This was the first time I ever tried bok choy. It’s one of those vegetables that I never bought at the store… maybe because it had an unfamiliar name, but mostly because I had no idea how to prepare it. It took one of my friends raving about it one day while we were at the farmers market, saying how easy it was to make and how good it tasted. Hmm… I was up for the challenge of trying something new. Bok Choy is a type of Chinese cabbage.
I found a recipe on Foodnetwork.com by Robin Miller and went for it. It turned out surprisingly good! It is also pretty simple to make. I bet there’s a lot of you out there who are like, “bok choy, duh. I make it all the time.” Well I guess I need to get with the program and explore more vegetables other than the typical broccoli and zucchini more often!
So if you’re like me and you looking for a new veggie side dish to try, I recommend bok choy.
Sauteed Bok Choy
Adapted from Food Network
- 2 bunches of bok choy
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon minced or grated fresh ginger
- 2 tablespoons reduced-sodium soy sauce
- Salt and ground black pepper
- Chop off the bottom 1-2 inches of the bok choy bunch. Wash well, pat dry.
- Heat the olive oil in a large skillet over medium heat.
- Mince the garlic and ginger and add it to the pan. Cook for about 1 minute.
- Add the bok choy to the pan with the olive oil and garlic.
- Add in the soy sauce. Cover and cook for about 3-5 minutes, stirring occasionally, until the green parts are wilted and the stalks are tender.
- Season with salt and black pepper to taste.