Wednesday, December 28, 2011

Baby Bok Choy

I love vegetables; especially bok choy! Here's a great way to steam and season bok chop. Super easy, fast, and healthy. I'll often prepare it when I'm in the mood for Chinese food. It reminds me of the way my father-in-law prepares many vegetables when he cooks.

Baby Bok Choy
Source: slightly adapted from Steamy Kitchen

1 1/2 lb. bok choy or baby bok choy
1 1/2 T. vegetable oil
3-4 cloves garlic, thinly sliced
1/4 c. water
salt to taste
1 t. sugar
1 t. sesame oil

Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

Thinly slice garlic.

Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic. Turn the heat to medium-high. Let the garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky oil for 15 seconds. Pour in water. Immediately cover and let cook for 1 minute. Season with salt and sugar and drizzle a bit of sesame oil on top.

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