Reviewed: May 14, 2013

Hard to beat freshly-stir fried and crispy bok choy with just a hint of garlic. Yum!

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Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Mar. 21, 2013

So easy and so delicious! I only used one clove of garlic - love garlic but one clove was plenty. I took the advice of some of the reviewers and added the stems first and stir fried for about three minutes, added the leaves, cooked for another three minutes and then drizzled some soy sauce on it the last 30 seconds. I inhale this once it's finished!

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Reviewer:

missjanedoe

Reviewed: Mar. 11, 2013

This was the first time I have ever cooked Bok Choy and the recipe was so easy to follow. The only changes I made was that I used 3 tsp of prepared minced Garlic and instead of adding salt, I added a little of the Szechuan sauce. It was amazing. Next time I will try the oyster sauce.

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Reviewer:

Netty

Reviewed: Mar. 8, 2013

Preferred the grilled book chop recipe from this site.

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Reviewer:

Lindabyb

Reviewed: Feb. 27, 2013

I love bok choy, and thisis, inmy opinion, one of the best ways to make it. The only Things I did differently was to not chop the bok choy before cooking and to serve it with a wedge of lemon. So delicious! Thanks.

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Feb. 10, 2013

This was great! I could see myself playing around with the ingredients here occasionally but even unchanged, this was a delicious side dish to our Asian tenderloin. Keeping this recipe handy as I'll be repeating this one a LOT! Thanks for posting.

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Reviewer:

Cher

Cooking Level: Expert

Home Town: Ingersoll, Ontario, Canada

Living In: Surrey, British Columbia, Canada

Reviewed: Feb. 7, 2013

Very easy, simple and healthy! I added a splash of soy sauce to the dish and it was delicious. A great way to get those leafy greens!

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Reviewer:

VRCOOK

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

Reviewed: Jan. 13, 2013

Simple to cook, very tasty. As other reviewers advised, I cooked the stalks a bit before adding in the leaves. I also doubled the garlic, just because I really love the flavor of sauteed garlic. When I added the leaves, I also added several chopped green onions, because I had them on hand and needed to use them. Thanks for this recipe - I enjoyed and will regularly cook this again.

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