Description
A quick and delicious sautéed baby bok choy recipe with garlic and soy sauce.
Ingredients
Scale
- 1 pound baby bok choy (pak choi) (5–7 medium sized bok choy)
- 1 tablespoon high heat oil (avocado oil is my preference)
- 1–2 tablespoons soy sauce (low sodium preferred or use liquid aminos)
- 1 tablespoon water
- 4 garlic cloves
- salt and pepper to taste
- optional red pepper flakes
- optional sesame seeds (white and black)
Instructions
- Cut bok choy in half, or quarters if large, keeping the stalks intact. Rinse thoroughly under cold water, gently separating the layers to remove any hidden dirt or grit. Dry the bok choy by laying it on a clean dish towel and gently patting it dry—the drier it is, the better the sear will be.
- In a wok, cast iron pan, or large skillet, heat to medium high. Place bok choy cut side down. Let it be for 4 minutes or until seared golden on the cut side. No need to flip. Do this in 2-3 batches. Set aside on a plate.
- Add garlic into the pan with oil and sauté for 30 seconds. Add water and soy sauce, give a stir. Add all of the seared bok choy back to the pan, cut side up. Stir-fry for a few minutes, until the leaves are slightly wilted and the bok choy is still tender crisp.
- Adjust to taste adding salt and pepper if desired. Transfer to a serving plate and top with sesame seeds and more red pepper flakes.
Notes
- For best results, ensure the bok choy is thoroughly dry before searing.
- Feel free to adjust the amount of soy sauce and garlic according to your preference.
- This dish can be served as a side or a main dish with rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Vegetables
- Method: Sauté
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg