About recipe

Recipe adapted from newyorktimes.com

Bok Choy is loaded with vitamins A & C, making it a healthy side dish for your summer BBQs. It’s also easy to flavor. We’re a fan of this recipe’s Asian-inspired flavors – ginger, garlic, and sesame oil.

Ingredients (serves 2)

• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1-inch piece ginger root, peeled and minced
• 1/8 teaspoon red pepper flakes, or to taste
• 4 heads of baby bok choy, about 3/4 lb, cleaned with the ends trimmed
• 2 teaspoons soy sauce
• 1 tablespoon water
• Toasted sesame oil for drizzling

Preparation

1. In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
2. Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
3. Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
4. Move to a platter and drizzle with sesame oil.