Bok choy is a green leafy vegetable that has been a staple in my diet since I was a child. I eat this vegetable about 3 times a week. I just can’t get sick of it! In general I prefer baby bok choy because it is more tender than the larger bok choy. Well how do you tell the difference you might ask? Usually, baby bok choy is about 4 to 6 inches. And the larger bok choy is larger of course! Bok choy is a great complementary to any dish and is quick to make. Cooking time is about 10 minutes and serves about 2-4 people. For this recipe you will need:
- 12 baby bok choy
- 6 cloves of garlic
- 1 ½ tablespoon canola oil
- ¼ tablespoon salt
- ½ tablespoon sesame oil
Start by trimming about ½ inch off the stems of the bok choy. Separate out the leaves individually, keeping the center intact. Clean under running water. Drain and set aside. Next, finely mince the garlic. Place wok or frying pan on stove and set to medium-high. After 5 minutes pour in canola oil. Add the garlic. Let the garlic sizzle in the oil until it becomes lightly golden brown. Add in the bok choy. Continuously toss the bok choy to ensure the garlic is evenly coated on each leaf. Reduce heat to medium and let cook for 8 minutes while continuously tossing the bok choy. Once leaves have become wilted reduce heat to low. Add salt and sesame oil. Remove from heat, toss and serve. Quick tips from my mother to ensure bok choy sucess: 1) Do not cover the bok choy when you are cooking because this will over cook the bok choy 2) Do not add salt to the bok choy until the very end because all the juices from the bok choy will come out.
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