• 2 heads of bok choy
  • 1 tbl of oil
  • 4 cloves of garlic sliced
  • 1/4 cup oyster sauce
  • 2 tsp soy sauce
  • 2 tsp sugar
  • 1 chili pepper minced
  • 1/2 cup stock

if you were to ask me what my favorite vegetable might be i am pretty sure i couldn’t select just one. well maybe i could, but we will get to that in a second.

i love anything green. spinach, kale, cabbage, arugula, broccoli, brussels sprouts, you get the idea right, anything green will do.

if you put a platter of vegetables in front of me, i immediately go for green. if you put a meal of sauteed veggies in front of me, i am the one who picks out all the spinach. i can’t help myself. if given the choice, i could eat stir-fried or sauteed greens every day.

now bok choy is a whole different story. i heart bok choy. whether it is in a soup or a stir-fry it tops everything. i would pick bok choy over spinach any day and i love spinach. so when i came across a recipe in bon appetit for stir-fry i could not resist (of course the original used brussels spouts, got to try that next time).

it’s sweet, yet garlicky, soft, yet crunchy, it’s the perfect combination of everything a good stir-fry should have.

stir-fried bok choy with garlic     adapted from bon appetit

  1. in a skillet or a wok, heat up oil (i used olive oil) and add garlic. saute for about 30 seconds to a minute or until garlic starts to turn golden in color. take out of skillet and set aside.
  2. add bok choy and stir-fry until it starts to soften, about a minute or two.
  3. to the skillet add everything but the stock. cook for 30 seconds and then add broth and garlic back to pan.
  4. cook for another minute or two until liquid reduces.

not only would this make a great side to fish or chicken, but it would also make a fabulous main served with brown rice.

 

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