Garlic Bok Choy
This garlic bok choy is super easy to make and comes together in minutes! It's a quick and easy side that goes with so many dishes!
Servings: 2
Ingredients
- 1 lb baby bok choy
- 10 cloves garlic chopped
- 3 tbsp neutral oil I used avocado oil
- 1/2 tsp kosher salt
- 1/2 tsp sugar
- 1/4 tsp msg optional
Instructions
- Wash the baby bok choy and peel off outer leaves until stem and the closest leaves remain. Slice the stems in half with a knife and then drain excess moisture from bok choy. Set the vegetables aside in a large bowl.
- Chop 10 cloves of garlic and set aside.
- Heat 3 tbsp of neutral oil in a pan over high heat. Add garlic and saute for 15 seconds. Then immediately add in your bok choy and cook for 2-3 minutes until slightly wilted and browned.
- Season with kosher salt, sugar, and msg and cook for another minute. Enjoy!
Notes
Baby Bok Choy - I like to use baby bok choy, as they're easier to eat (smaller in size) and more tender/sweeter. However, you can use regular bok choy for this recipe - you won't really notice a difference! Use what you can find and is available for you.
Garlic Tips - Since you'll be sauteing the garlic in the oil, I recommend a rough chop vs. a fine mince. This will help prevent the garlic from burning. If you prefer a fine mince, that is OK, just cook on a lower heat. Whether you choose to rough chop or fine mince, keep an eye on the garlic so it doesn't burn!
Cook Out All Of the Water - Bok Choy naturally contains a lot of water. Seasoning with salt will help extract out that water, so that we can evaporate it and cook to bok choy to become crisp and browned. Depending on your stove, it may take a few minutes for this water to evaporate, but keep cooking it until the pan is dry. Only then will the bok choy be able to take on color and brown properly!
What if I can't find Bok Choy? You can try using one of these vegetables instead -choy sum or yu choy, gai lan (Chinese broccoli), or napa cabbage.
Storage - You can store Garlic Bok Choy in an airtight container in the refrigerator for 2-3 days; however, I want to note that I don't think bok choy holds up very well as leftovers. They usually get soggy and lose shape/texture.
Nutrition
Calories: 56kcal | Carbohydrates: 10g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Sodium: 731mg | Potassium: 60mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10094IU | Vitamin C: 107mg | Calcium: 277mg | Iron: 2mg
