I love Bok Choy yet I don’t buy it that often. Then one day last week I was at Coscto and low and behold they had a 2-pound package staring me down. I grabbed it and the rest is as they say history! Anyhow, Bok choy is the perfect vegetable for a healthy side dish. This easy recipe is flavored with garlic, ginger and gluten free soy sauce to give it a little extra flavor.
Sautéed Bok Choy
2 tablespoons olive oil
2 medium garlic cloves, minced
1 teaspoon freshly pickled ginger or fresh ginger
1 pounds bok choy, cleaned, ends trimmed
1 tablespoon gluten free soy sauce
1 tablespoon water
In a large frying pan or wok with a tight-fitting lid, heat oil over medium-high heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
Turn off the heat, and season with salt if desired.