Sautéed Bok Choy with Garlic and Ginger
Active Time: 15 minutes | Total Time: 15 minutes | Serves 4 | Vegan | Gluten Free
- 2 large heads bok choy
- 1 clove garlic, finely chopped
- 1 tablespoon grated fresh ginger
- ¼ teaspoon kosher salt, plus more to taste
- 2 tablespoons extra virgin olive oil
Trim off the bottom core (about 3 inches) and discard. Then, starting at the leafy green end of each head of bok choy, slice the leaves into 1-inch wide strips. Stop once you reach the stalks. Slice the stalks into ½-inch wide pieces. Rinse and spin dry the leaves and stalks separately.
Chop the garlic and grate the ginger.
In a large pot, heat the oil over medium heat. Add the garlic and ginger and cook for 30 seconds, or until fragrant. Add the stalks and stir to coat. Add ¼ cup of water, cover tightly, and cook 2 to 3 minutes, or until the stalks are crisp-tender. Remove the lid. Add the leaves and salt and cook, stirring, 2 to 3 minutes, until the leaves are tender. Taste for salt – you may want to add a little more.
Serve the bok choy, leaving any excess water in the pot.
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