Baby bok choy with ginger and garlic

Bok choy is a green leafy vegetable used in Chinese cooking. I have recently discovered that it comes in many sizes with the smaller size being the most tender. Last night we had the smallest that I have ever found.  It was about the size of a pencil.

Bok Choy is part of the cabbage family but the stem looks more like celery. It can easily be grown in the garden and harvested when very small (apporximately 1 1/2").

INGREDIENTS:

2 tablespoons of toasted sesame seed oil

2 large cloves of garlic chopped

4 slices of fresh ginger chopped

2 lbs bok choy

STEP 1:

• The bok choy was washed three times to remove the sand and then wrapped in a dish cloth to remove the moisture.
•  In a large frying pan over medium high heat sautee the ginger and garlic in the oil for a couple of minutes.

STEP 2:

• Add the bok choy and cook for three to four minutes.
• Turn off the heat and put a lid on the pan to let it steam for a couple more minutes.
• Serve with soy sauce.

Tags

bok choy, recipes, baby bok choy