What the hell is Bok Choy? Think of it as the Chinese cabbage in terms of how common it is eaten. However, don’t think of it as the Chinese ‘cabbage’ when it comes to taste, as it is nothing like the American cabbage! Usually, this healthy veggie (which is packed with Vitamin A and C) is stir fried in traditional Chinese dishes and makes a great side dish. Here’s how we make it at my house!
- 4-5 bok choy bunches
- 1 tablespoon olive oil
- 2 cloves of garlic
- Sea salt, as desired
1. Crush your garlic with the side of your knife. Remove the skin. You can now either mince it, chop it, or do it like me, leave it the way it is! 2. After rinsing away the dirt of your bok choy, use a knife and cut off the ends of the bok choy. Depending on how big you like your veggies, you can cut it further (sometimes we cut it to 2 inch pieces, they do tend to shrink a little).
3. Heat oil in a large skillet over high heat.
4. Add the garlic and cook for about 30 seconds, and then add the bok choy.
5. Stir fry for a few seconds (like 15 s), and then add 1/4 cup of water and cover with a lid for about 20 seconds.
6. Remove the lid and stir fry 3-5 minutes. If you like your bok choy more crispy, stick with less time, and if you like it more tender/soft, I would try cooking it longer. 7. Add desired amount of salt.
9. Remove bok choy from skillet and serve!