Stir-Fried Garlic Bok Choy
Bok choy is one of those vegetables that always catches my eye in the supermarket- they look like petite, picture-perfect little trees with their rounded white bottoms and leafy green tops. They’re adorable! So I might be a bit biased when I say this is one of my go-to vegetable recipes.
Stir-fried bok choy is a simple dish to tackle on any day. Yes, you can pop them in the oven for crispy roasted leaves. Or in a pot of boiling water for a no-frills side dish. But spending just a few minutes in the pan with garlic and sesame oil transforms this charming vegetable into a frequent dish that’ll be on your rotation. And unlike some vegetables (I’m looking at you, spinach), these won’t wilt down into nothing.
There are many ways to make stir-fried bok choy, some with minced beef, some with broth, some parboiled before they hit the pan. But I like to keep it simple. Read for more below!
Ingredients
- 2 pounds baby bok choy, washed and cut into eighths
- 5 cloves garlic, minced
- 3 tbsp olive oil
- 1 shallot
- 1 tbsp sesame oil
- Salt to taste
Directions
- Maintaining the integrity of the bok choy, thoroughly wash your veggies. Sand or grit may sometimes get into the bulb, so you want to avoid that!
- In a wok or large sauce pan, bring oil to a shimmer. Add garlic and minced shallot, sautéing for 1 min.
- Add bok choy, sesame oil, and 2 tbsp water. Cover immediately to let steam, 2-3 minutes.
- Uncover and cook for another 1-2 minutes until the stalk is soft.
- Serve immediately with soy sauce on the side. Enjoy!
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