Baby bok choy with ginger and garlic
This is a great vegetable for stir fry cooking!
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
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