A delicious, crisp vegetable that comes together in minutes. Bok Choy, a Chinese cabbage, can be braised, stir-fried or roasted. You can eat all of it, which reduces prep work. It has a crisp texture with a slightly nutty flavor.
Bok choy is 90% water, negligible fat and full of vitamins A, C and beta carotene. Pair it with soy sauce, sesame seeds, chili flakes, ginger and garlic, and you have a flavorful side on the table.
Sometimes bok choy is harvested when not yet mature and sold as baby bok choy. It’s usually 3-6 inches in length, sweeter and can be cooked whole.
- 1.5 lb baby Bok Choy (quartered or halved)
- 1 small White Onion (diced fine)
- 2 tbsp Sesame Oil
- 1 tsp Sesame Seeds
- 1 tsp Red Pepper flakes
- 2 tbsp Soy Sauce
- 5 large Garlic cloves (minced)
- 1 tsp Ginger (minced)
To clean Boy Choy: Under running water, rub off any dirt from the leaves and especially at the bottom of the stalks. Chop the boy choy into quarters or halves. Place them in a bowl until you are ready to cook.
To cook: In a large skillet, heat the sesame oil. Add the garlic and red pepper flakes and cook for 10 seconds. Add in the onions, and ginger and cook over high heat until fragrant, 20 seconds. Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add in the soy sauce and sesame seeds. Stir for about 20 seconds. Remove the bok choy from the heat and serve.