Recipe by Frantic Cook
"There's no better way to enjoy the crisp delicate taste of bok choy. This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup. The bok choy cooks down quite a bit, so the raw amount may look like it will be too much before cooking. You can use regular bok choy instead of baby bok choy if you like, although I prefer the sweeter and more delicate flavor of baby bok choy. If you want a more robust flavor, feel free to add some soy sauce or oyster sauce to the finished product, but personally I like to let the simple but delicious taste of the bok choy shine through."
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garlic, crushed and chopped
baby bok choy, trimmed and cut into bite-size pieces
salt to taste
Yummy and oh so easy. The only thing I would add to the instructions is to cook the stems first, then add the leaves a few minutes later. That way, the stems aren't over-cooking while you are waiting for the stems to get cooked.
Not a dish we will be repeating.
This is a perfectly written recipe. Easy execution and just a few, basic ingredients lend an elegant simplicity I appreciate. I used grapeseed oil rather than vegetable oil, basically because I had it on hand to use. I also did not cook the garlic in the oil (never do). I added it to the bok choy about half way through the cooking time. I'm happy to be the first to review this delicious and dependable side dish which I served with Asian Grilled Chicken and Classic Fried Rice, recipes also from this site.
I made this with one head of regular (not baby) bok choy and two cloves crushed garlic. It really wasn't enough so I added a bunch of spinich. It was SO simple and delicious, with and without the spinich. Will definitely make again.
Made this for dinner and everyone enjoyed it. It is important to cook the white part of the bok choy first as the leaf part cooks quickly.
This was a strech for me as I have never ventured into bok choy before. I used a nonstick pan and about a tablespoon of olive oil. Followed the suggestions cooking the white pieces with the garlic which I grated over the top, first. I also grated in a bit of fresh ginger. When they were softened I added the greens and let them steam uncovered until wilted. Stiring occasionally. I sprinkled some sea salt on when served. The results were great. Light, crunchy, quite tasty and my husband agreed. We will do this again. Thanks so much!
This is simply delicious! I added four cloves of garlic since we love anything with garlic. I also powedered in some ginger powder since I didn't have any fresh root. I've seen people in China put tiny slivers of spicy red pepper in their bok choy to heat it up a bit. I would think you could even add red pepper flakes to it too and it would be fabulous! Thank you for an excellent base for bok choy. It was delicious.
5 stars for ease and simplicity of making it. I used regular bok choy instead of baby bok choy as the price difference is horrendous!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Bok Choy
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 150
** Calories from Fat: 47
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