Description
Follow these simple steps to make tender-crisp bok choy quickly on the stovetop, seasoned perfectly with fresh garlic.
Ingredients
Scale
- 2 heads bok choy
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil (optional)
- Pinch of salt
Instructions
- Wash the bok choy thoroughly under cold water. Separate the leaves and stems. Cut the thick white stems into 1-inch pieces. Slice the green leaves into 2-inch pieces.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the minced garlic to the hot oil and cook for about 30 seconds until fragrant. Do not let the garlic burn.
- Add the thicker white stem pieces to the skillet. Sauté for 1 to 2 minutes until they start to become slightly translucent.
- Add the green leaf pieces to the skillet. Toss everything together quickly.
- Pour the soy sauce over the bok choy. Continue to sauté for another 1 to 2 minutes until the leaves wilt but remain slightly crisp.
- Remove from heat. Drizzle with sesame oil, if using, and sprinkle with salt. Toss once more and serve immediately.
Notes
- For extra flavor, add a teaspoon of grated fresh ginger along with the garlic.
- If your bok choy is very large, you may need to add a tablespoon of water and cover the pan for 30 seconds to help the stems steam slightly before uncovering to sauté.
- Use a high heat setting to achieve a proper stir-fry texture rather than steaming the vegetable.
- Prep Time: 5 min
- Cook Time: 5 min
- Category: Side Dish
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 1
- Sodium: 450
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 3
- Cholesterol: 0