Thursday, June 9, 2011

Bok Choy

I purchased the bok choy at CostCo, and Matthew did not believe I was going to use them...they would sit, they would be thrown away, and with the heat the way it has been, they almost were!  However, this lovely day, with cooler weather, allowed me to cook again!  So, here is the recipe, simple and flavorful, with little oil and lost of flavor!

This is based on the recipe from

I prefer using recipes from other recipe blogs, as I know they have been tested and tried by others, and posted by someone that believes they are worth posting.

Bok Choy Recipe


1 1/2 pounds bok choy or baby bok choy
1 1/2 tablespoons peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth
Salt and Pepper to taste


1. 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.

2. Finely mince garlic and grate fresh ginger. Grating the ginger helps break up the tough fibers!

3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil.

4. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth. Immediately cover and let cook for 1 minute. Season with salt and pepper.

5. Use tongs to remove from the pan and add to a plate or bowl.  The difference will depend on whether or not you want any of the broth added to the dish.

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