I fell in love with garlic bok choy after having it in a chinese restaurant. We moved away from that restaurant and have stuggled to find another place that made it the same way. It's simple, but easy to mess up. I've tried several times to make it at home but it never tasted quite right. Well, FINALLY!! This recipe is it!! It's better than the original bok choy that I fell in love with. I used ginger spice instead of fresh ginger and used 4 garlic cloves instead of 2, and used baby bok choy. I highly suggest trying the baby version of this veggie. Just cut off the bottoms and toss them in. Some of the leaves will fall off and you will be left with some yummy, crunchy hearts that are still small enough to fit in your mouth. Yes, it's pricier, but worth it. Make sure not to overcook the boy choy. It's best with a little crunch. And yes, there was enough sauce leftover to save or pour over rice/noodes. I could literally eat this recipe every day. Yum!
Was this review helpful?
2 users found this review helpful
I fell in love with garlic bok choy after having it in a chinese restaurant. We moved away...