Easy Bok Choy32 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“There's no better way to enjoy the crisp delicate taste of bok choy. This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup. The bok choy cooks down quite a bit, so the raw amount may look like it will be too much before cooking. You can use regular bok choy instead of baby bok choy if you like, although I prefer the sweeter and more delicate flavor of baby bok choy. If you want a more robust flavor, feel free to add some soy sauce or oyster sauce to the finished product, but personally I like to let the simple but delicious taste of the bok choy shine through.” - by Frantic Cook
Original recipe yields 4 servings
- Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes. Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.
Amount Per Serving (4 total)
- 150 cal
- 5.2 g
- 20.3 g
Based on a 2,000 calorie diet
Reviews (32)Rate This Recipe
"Yummy and oh so easy. The only thing I would add to the instructions is to cook the stems first, then add the leaves a few minutes later. That way, the stems aren't over-cooking while you are waiting ..." See morefor the stems to get cooked."
"I made this with one head of regular (not baby) bok choy and two cloves crushed garlic. It really wasn't enough so I added a bunch of spinich. It was SO simple and delicious, with and without the sp..." See moreinich. Will definitely make again."
"This is a perfectly written recipe. Easy execution and just a few, basic ingredients lend an elegant simplicity I appreciate. I used grapeseed oil rather than vegetable oil, basically because I had i..." See moret on hand to use. I also did not cook the garlic in the oil (never do). I added it to the bok choy about half way through the cooking time. I'm happy to be the first to review this delicious and dependable side dish which I served with Asian Grilled Chicken and Classic Fried Rice, recipes also from this site."
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