Baby Bok Choy Stir Fry
Stir fry is a cooking technique where ingredients are sautéed in very hot oil very quickly in a wok. In this recipe I am using the technique to cook some Baby Bok Choy with olive oil, salt and pepper. You can add soy sauce, Tamari or any sweet and savory sauce of your preference instead of water in the last step of the recipe.
I like to have vegetables already cooked this way and use them as I go, adding different flavors.
I love baby Bok Choy, because…come on it is the cutest thing ever! And because I love it’s flavor, some might argue that it tastes like spinach and some might consider the flavor to be closer to kale. I think it is both, it is green, super affordable and easy to be prepared ahead, WHAT’S NOT TO LIKE?
Served with rice, other grains or even pasta, in an omelet or as an addition to a hearty salad or a sandwich with some melted gruyere cheese! YUM!
BOK CHOY will last a long time in your fridge, but try to use it when it is still firm and the leaves are still dark green.
INGREDIENTS
2 tablespoons olive oil
1 ½ lbs Baby Bok Choy (4 pieces) rinsed and sliced thin (about ¼ inch), leaves separated and intact. (read NOTE)
1 small yellow onion, sliced thin (about ¼ inch)
½ medium red pepper, sliced thin (about ¼ inch)
2 cloves of garlic, roughly chopped
Salt and Pepper, to taste
EQUIPMENT
Large Skillet or Pot with lid
Wooden Spoon
RECIPE STEPS
1- Heat 2 tablespoons of olive oil over medium high heat in a pot or large skillet for about a minute.
2- Add onions and cook stirring for about 2 minutes, add pepper and white part of Bok Choy and cook stirring for about 5 minutes.
3- Add minced garlic, green leaves from Bok Choy, salt and pepper, stir for another minute, add a splash of water, cover the pot with a lid for 1 to 2 minutes.
Uncovered give everything a nice last stir and remove from heat. Serve hot or save in a container when it is cool to the touch. It keeps good in the fridge for 2 to 3 days.
NOTE: HOW TO CLEAN AND CUT BOK CHOY
I like to cut off a little bit of the bottom and separate the leaves to rinse them thoroughly, since they tend to have a lot of dirt in their concave spoon shaped base.
Once you rinse them with cold water, let them drain in a colander or in a hurry pat them dry with a clean towel if you don’t feel like taking the salad spinner just for this task.
Separate the white part and thicker stems from the green softer leaves. Reserve the leaves.
I like to cut the thicker part in long slices of about 2 ½ inches long by ¼ inch thick for this recipe so the onions and the bok choy cook almost at the same time, but the bok choy will keep some of its crunchiness. You can actually eat raw bok choy, so do not freak out!
Keep Cooking. Be Happy 💚
Gaby 🙂
