Sauteed Bok Choy - Asian Style
Learn how to cook bock choy with this easy to follow sauteed bock choy recipe. It is full of flavor, and makes an excellent side dish. the aromas of garlic, ginger, and sesame seed oil makes this bock choy hard to resist.
Equipment
- Measuring Spoons
- Chopping board
- Wooden Spoon
- Cast Iron, or Stainless Pan
Ingredients
- 1 lb 3 oz Homegrown bok choy
- 3-4 tbsp Extra virgin olive oil
- 3 cloves garlic minced
- 1 tsp ginger grated
- 2 tbsp soy sauce or liquid aminos
- 2 tsp sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish about 1 tablespoon
- Red pepper flakes for a hint of heat optional
Instructions
- Begin by harvesting your bok choy at the base, ensuring a gentle rinse under cold water to retain its garden-fresh goodness.
- Pat dry, trim the ends, and separate the stalks. If the leaves are on the larger side, consider chopping them into smaller, bite-sized pieces.
- Heat olive oil in a spacious stainless steel pan or cast iron skillet over medium-high heat.
- Place the bok choy into the pan, starting with the thicker stalks. Let them cook for 3 to 4 minutes, allowing a delightful browning to occur.
- Drizzle soy sauce and sesame oil over the bok choy, giving it a gentle stir to ensure even distribution of flavors.
- Season with salt and pepper according to your taste preferences. For an added kick, consider incorporating a pinch of red pepper flakes.
- Add the minced garlic and grated ginger.
- Continue sautéing until your bok choy reaches the desired tenderness, about 2 to 3 more minutes. Once their color deepens, you'll know that they're done. You want them to retain some of their crunch.
- Plate your garden-fresh creation, and revel in the satisfaction of presenting a dish crafted from your very own harvest.
- If you haven't tried growing bok choy, I encourage you to try. It is really simple. You can check out this video to see how: