Quick and Easy Bok Choy Stir-Fry
Bok choy is one of those wonderful fall – and early spring – vegetables. Low in calories and packed with vitamins, this variety of cabbage is simple to prepare, really quite beautiful and easy to cook with. Besides finding their leaves in some soups, a quick stir fry is a great go-to method of delicious preparation.
- 5-6 smaller or baby bok choy
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- Ginger, teaspoon minced or 3 thin slices
- 2 tablespoons of chili garlic sauce
- 1 teaspoon of rice wine vinegar
- Sesame oil
Begin by covering bok choy in a bowl of cold water. Plunge the individual heads in and out of the water to remove any dirt and debris, changing the water several times. Split the heads in half, inspecting for any more dirt. Rinse individually as required. Dry the heads and set aside. Mix the garlic chili sauce with the vinegar and set aside.
Heat wok over high heat, adding in the vegetable oil, swirling to coat. Once hot add the garlic and ginger, tossing and stirring until fragrant, about 1 minute. Add the bok choy and toss well until the leaves are just wilted, then add the chili garlic sauce, tossing to coat. Finish with several dashes of sesame oil and stir.
Serve immediately in the wok or place in a serving dish drizzled with the juices.
With minimal preparation and ingredients you can go from counter to table in about 5 minutes!