So I have been wanting to try bok choy since our Whole Foods Leaders made it for us at our cooking class a few weeks ago (here). This turned out even better than I had hoped and was a nice change from the usual greens. Even better, it was beyond easy to make. Bok choy is a type of cabbage common in Asian dishes. Bok choy is thought to lower your risk of cancers and improve eye health. It is rich in vitamins and is low in calories and has zero fat.
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- Ginger, minced
- 1 head bok choy, trimmed, halved lengthwise, and halved again
- 1 cup vegetable stock
- 3 tablespoons soy sauce
1. Chop bok choy like so:
2. Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and stir-fry for a minute or two, until fragrant. Add the bok choy, and cook, turning once, until it begins to brown and soften, about 2 minutes. Add the stock and soy sauce.
Cover, reduce the heat to medium, and simmer until the bok choy is tender, about 5 minutes. I served it on top of a bed of grilled corn, baked onion, and a veggie-stuffed tomato.
Have you ever tried cooking with bok choy?
What is your favorite summer dish?