Bok Choy is one of my favorite vegetables. Technically classified as a cabbage, it is really popular in Asian cooking. I love it’s mild flavor and texture. It is a very versatile vegetable that can be used in soups, stir-fries or eaten just by itself. I usually prepare my bok choy as a side dish to go with a meal. It is pretty simple but we really enjoy it. As a side note – this method can be used for other vegetables as well.
STIR FRIED BOK CHOY
1 bunch of Bok Choy (about 1 lb.) - cleaned and trimmed
2 TBS Peanut Oil
3 Cloves of Garlic, minced
1-2 Tsp Ginger, minced (personal preference on how much ginger you like)
1/4 Cup Chicken Broth (you can use vegetable broth to keep it vegetarian)
Salt, to taste
Sesame Oil (optional)
1. In a wok, over medium-high heat, add the peanut oil, garlic and ginger. Let cook as the wok heats up, until browned. Be careful to watch this as you do not want it to burn.
2. Add the bok choy and toss to coat. Continue tossing constantly for a little less than a minute.
3. Add the broth an cover. Let cook for about another minute.
4. Add salt and sesame oil to taste, remember that a little sesame oil goes a long way!