Get only BABY Bok Choy
Clean!
Bok Choy can be gritty. Cut in half lengthwise and submerge in cold water for a few minutes. This will soften the dirt and allow you to remove it easily.
Serving Sauce for 2
- 3 tsp cornstarch
- 2 tsp chopped or minced ginger
- 2 tsp soy sauce
- 1 tsp oyster sauce
- 2 tsp rice wine
- 1 tsp sesame oil, toasted
- 1/4 cup water
- 1/4 tsp cooking salt
- Pinch white pepper
STIR FRY — slice in half lengthwise
1. To a wide skillet at room temperature add 2 tablespoons oil (I really like coconut oil, but olive is fine), chopped garlic (2 cloves), and red pepper flakes to taste.
3. Turn to medium-low heat and cook the mixture a few minutes, stirring occasionally, until the oil bubbles around the garlic. Be careful not to let the garlic turn brown.
4. Add Bok Choy to the skillet and spread out in one layer.
5. Sprinkle 1/4 teaspoon of salt, then cook without stirring for 2 minutes or until the bottom turns light brown.
6. Flip the Bok Choy and cook for another 2 minutes, or until the green leaves have wilted and the white bottoms have begun to soften but still have some crunch. If the garlic gets too dark, turn the heat to low and cover with a lid (the Bok Choy will continue to cook).
7. Sprinkle on lemon juice. Add a light drizzle of olive oil. Season to taste (I like ground peppercorn)
