5 Ingredients Bok Choy

I love the word, "Bok Choy", it's one of the word you say out loud and it's like you're speaking Chinese. Try it!!

Periodically, I crave for green leafy vegetable, maybe my body is lacking iron or something. I love leafy vegetables. You used to have to go to the Asian Market for some good bok choy, but I noticed they are everywhere now... at Ralph, Sprout, Costco, Trader Joe's, and even 99 Cents store... I tend to prefer the baby bok choy available at the Asian Market, they are petite, cheaper, and perfect bite size (no fuss, easy to trim) and appear fresher. Whereas, in normal supermarket, the Asian product tends to stay longer on the shelf welted and it costs more.

Did you know that bok choy is shock full of vitamins C, A, and K, and excellent sources of calcium, magnesium, potassium, manganese, and iron. They are low in calories and low in carbohydrate, in my humble opinion they should be called super-food because they help prevent cataracts, reduce night blindness, and a better alternative to milk for calcium intake.

You can follow the link to read on the Benefits of Bok Choy.

Preparation: 3 minutes

Cooking Time: 7 minutes

Serves 5

Ingredients:

1 lbs of Bok Choy

3 tablespoon of light oil (Corn Oil, Vegetable Oil, Sunflower Oil, Coconut Oil, or Peanut Oil)

1/2 teaspoon of salt

3 cloves of smashed garlic

4 slices of fresh ginger

Note: Non-stick wok style pan with lid is preferred for this recipe.

1. Tear the outer yellow leaf of bok choy, trim it into big bite size pieces, then soak in the sink full of water to loosen the dirt from the stems. Note: For baby bok choy, just halves it lengthwise.
   

2. Smash the fresh garlic cloves, do not mince, and toss out the peels. Slice about an inch in length, 4 slices of ginger.
   

3. Drain the bok choy with strainer, releasing most of the water.
   

4. Set the pan on high heat, add oil and salt. Wait until at almost smoking point, then add smashed garlic & sliced ginger and stir to coat it with oil. This will help sweat out the garlic's natural oil and ginger juice.
   

5. Add in the entire bok choy into the pan/wok. It will be sizzling, and overflowing the pan but know that it will eventually welt nicely. Work quickly to toss the bok choy so they have contact with the hot salty oil. Do this for about 2 minutes.
   

6. Add about a 1/3 cup of water and cover with a lid so it steams the rest of the cooking process. It is done with the bok choy are bright green, wilt, and al dente.
   

7. When serving, you can choose to toss away the ginger and garlic.
   

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