Description
One of my favorite bok choy recipes, this stir-fried baby bok choy comes together fast and delivers fresh, clean Asian flavor — an easy, healthy side your body will crave. Vegan, gluten-free, adaptable, and easy!
Ingredients
Units
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, sesame seeds (white and black)
Instructions
- Cut and Clean. Cut 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.
- Sear. 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.
- Season. Add garlic into the pan with oil and saute 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-frying for a few minutes, until the leaves are slightly wilted and the bok choy is still tender crisp.
- Serve. 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
Use the entire head of bok choy, from the light green stem to the dark green leaves. Regular large bok choy will work too, although it can be more bitter.
Optional: fresh ginger, sesame oil, mirin
Nutrition
- Serving Size: 4 ounces
- Calories: 57
- Sugar: 1.8 g
- Sodium: 119.2 mg
- Fat: 3.8 g
- Saturated Fat: 0.5 g
- Carbohydrates: 5.2 g
- Fiber: 1.4 g
- Protein: 1.9 g
- Cholesterol: 0 mg
