Flavored with garlic, ginger, sesame oil and a bit of heat from red pepper.Pairs well with basically prepared meat or fish, like roasted or grilled poultry, grilled or broiled fish.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: <= 30 Min to Table, Gluten Free, Side Dishes - Vegetables, Vegetarian
Servings: 4servings
Author: Catherine Christiano
Ingredients
2teaspoonssesame oil
2clovesgarlicpeeled and minced
1teaspoonfresh ginger rootpeeled and minced
1/8teaspoonred pepper flakesor to taste
4bunches baby bok choy approximately 1 1/2 poundscleaned with the ends trimmed
1tablespoonreduced sodium soy sauceUse tamari for gluten free version.
1tablespoonchicken stockUse vegetable stock for Vegetarian.
sesame seeds for garnish optional
Instructions
In a large saute pan with lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
Add bok choy; stir to cover with oil, then cook approximately 2 minutes. Add soy sauce and stock; cover and cook approximately 2 minutes more.
Uncover, continue to cook until liquid is almost entirely evaporated and stalks are tender, approximately 3 minutes more.
Remove to a warmed platter. If desired, sprinkle with sesame seeds.
Notes
If bok choy seems a bit tough, try to strip away tough stringy fibers before cooking.