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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 2 |
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Baby bok choy is super healthy (calcium! beta carotene! iron!), has a mild flavor, and is quicker & easier to prepare than regular, grown-up bok choy. Good with noodles, tofu, anything! Ingredients:
1 pound baby bok choy |
2 t vegetable oil |
3 cloves garlic, minced |
1 t fresh ginger, minced |
3 t soy sauce (or wheat-free tamari) |
1 t fish sauce |
sriracha or red pepper flakes, to taste |
Directions:
1. Trim the bottom of the baby bok choy stalks and separate the leaves.
2. Wash thoroughly (this is important! Baby bok choy is often sandy/dirty) and drain.
3. Heat a large frying pan or wok over medium-high heat. When pan is hot, add the oil.
4. When oil is hot (but not smoking), add the ginger and garlic. Stir fry ~2 minutes.
5. Add the baby bok choy, soy sauce (or tamari), and fish sauce to the pan. Stir fry ~5 minutes until bok choy greens are wilty but stalks are still a little crunchy.
6. Add sriracha (or other hot sauce) or red pepper flakes.
7. Eat!
8. **Notes** This will look like a lot of baby bok choy, but it wilts and reduces in size as you cook it! ** I like the dark green and wrinkley-leafed bok choy with white stems (called white bok choy) but I'm sure the lighter green, green-stemmed bok choy (Shanghai bok choy) would work here just as well ** Add more garlic if you like it garlickier, more ginger if you want it gingerier, more soy sauce if you want it saltier or more soy-sauce-flavored, or a little more fish sauce if you want more complexity and a richer flavor.
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