High in vitamin A and C, a head of bok choy can turn into a quick and flavorful meal in minutes. A member of the brassica family, bok choy is closely related to the cabbage and broccoli. Ginger and garlic are a natural pairing for bok choy. If you like spicy, add a healthy dose of chilies. Serve this easy dish over rice or noodles, if you’d like to add protein throw in some sliced chicken, pork, or tofu. Try serving this stir-fry over rice with a poached egg on top for a healthy and filling meal.
Course: Main Course
Keyword: bok choy
1largehead of bok choy
1tbsphigh heat oil
Prep the bok choy. Slice off the bottom of the head of bok choy and separate the leaves into a colander. Rinse all of the grit off and arrange the leaves in a pile on a cutting board. Slice the bok choy in half where the stem meets the leaves. Chop the stems thinly and set aside, then cut the leaves into bite size pieces.
Place the oil, garlic, ginger, and chilies if using into a wok or sauté pan. Bring the heat up to high, allowing the flavors to infuse the oil. When the garlic, ginger, and chilies start to sizzle add the bok choy stems and cook stirring frequently over high heat. When the stems start to soften, but are not all the way cooked add the leaves. Continue to cook, stirring frequently until the leaves wilted but still a vibrant green. Add a pinch of salt to taste. Serve with your pairings of choice!
A great way to prep bok choy is to separate the leaves and stems, thoroughly wash, and slice the different parts separately.