A Wonderful Winter Vegetable
Whenever I go to Flushing Chinatown, I always make a stop by the J-mart to pick up my favorite Asian groceries. Usually I buy seaweed, short-grain rice, rice crackers, wonton skills, and baby bok choy. Recently, however, I found baby bok choy at my local Trader Joe’s. It looked beautiful and fresh so I had to buy some. The nice thing about buying vegetables from Trader Joe’s versus the J-mart is that Trader Joe’s bok choy is pre-cleaned and comes in a nice plastic container.
I love bok choy for its deep green color and chew texture. The hearts of the bok choy are my favorite because they are tender yet slightly crunchy. Additionally, bok choy is a chock full of iron, helps with digestion, and is so EASY to cook.
In order to sauté your bok choy you’ll need about a half pound of bok choy, two cloves of garlic, one teaspoon of minced ginger, one tablespoon of vegetable oil, two tablespoons of water, and salt and pepper to taste. Clean your bok choy if necessary and then cut them in half lengthwise. Heat up a tablespoon of oil on hi in a large skillet. Once the oil is hot, brown the garlic and ginger (30 sec). Make sure to keep the garlic and ginger moving to keep them from burning. Next add the bok choy and coat it with the oil. Then add the water and cover with a lid for one minute. Turn the heat down to medium. After a minute uncover the bok choy and turn off the heat. Flavor with salt and pepper and serve immediately. ENJOY!
NOTE: You can sauté a few extra cloves of garlic in oil for 3-4 minutes and add it to the bok choy for some extra flavor. I LOVE GARLIC!
- ~1/2 pound of bok choy
- 1 tbs vegetable oil
- 2 cloves of garlic (more for a garnish)
- 1 tsp minced ginger
- 2 tbs of water
- Salt and pepper to taste
- Cut the bok choy lengthwise.
- Heat up oil in a hot skillet.
- Brown the garlic and ginger.
- Coat the bok choy with the oil.
- Add the water and cover for one minute.
- Add pepper and salt to taste.
- Transfer to a plate and serve immediately.