This was our first time trying bok choy and we really loved it! I don't really know what to compare it to? The stalk part almost reminded us of the texture of celery and it contained a lot of water like celery, but didn't taste like it to us. We were huge fans & I loved how incredibly easy and quick it was to prepare. I served it with teryaki salmon & our favorite honey glazed carrots and we both thought it was a really satisfying meal!
Garlic Ginger Bok Choy
1 tbsp olive oil
1 head of bok choy, chopped
4-5 cloves of garlic, minced
2 tsp fresh ginger, minced
Dash of crushed red pepper flakes
2 tbsp soy sauce
Freshly cracked black pepper, to taste
1 head of bok choy, chopped
4-5 cloves of garlic, minced
2 tsp fresh ginger, minced
Dash of crushed red pepper flakes
2 tbsp soy sauce
Freshly cracked black pepper, to taste
Cut the core out (similar to if you are chopping celery). Cut each stalk in half & chop. Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and crushed red pepper flakes then cook, stirring constantly, for 30 seconds. Add the bok choy and soy sauce then stir until evenly coated then sauté for 3-4 minutes or until greens are wilted and the stalks are crisp-tender. Season with sea salt and freshly cracked pepper, to taste, if needed.
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