What I Made: Sautéed Bok Choy

I got a lot of bok choy and baby bok choy in my basket this year, which was great because it’s a green that is easy to use in stir fries and soups. In this recipe, I tried something new with baby bok choy and sautéed it whole.

Heat oil, and quickly stir fry garlic and green onions.  Separate the larger outside leaves from the inner “core”, which can be left whole, and add to the pan. Cover the pan and let the bok choy steam for about 3 minutes, then cook with the cover off for another minute or two to let any extra water boil off. Not only is this veggie ready in under 10 minutes, serving the whole bok choy looks like it took way more effort than was actually required. That’s all there is to it, but if you want more details, click to read more.


Sautéed bok choy, with fried tofu and cellphone noodles.

Sautéed Bok Choy, via Simply Recipes

2 tablespoons olive oil
1 teaspoon sesame oil (optional)
3 green onions (white and green parts)
2 cloves garlic
One head baby bok choy

1. Heat oils in pan until hot.
2. Chop green onion and garlic and add to pan. Cook 30 seconds or until garlic is fragrant.
3. Separate large outside leaves of bok choy until only a tight head remains. Add to pan and cover.
4. Cook covered for 3 minutes, then uncover and cook for 1-2 minutes, or until bok choy head is crisp tender.


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