Simple Sautéed Bok Choy

In your box this week, you are getting one example of the many varieties of Bok Choy that exist.  If you are of Asian descent, you can probably name several different vegetables from this group, all part of the cabbage family and with a long, delicious history in Asian cuisine.  It is packed with vitamins A and C, plus lots of antioxidants.  It can be eaten raw in salad, or cooked in stir fried dishes.

When you are ready to use it, separate the leaves and wash the stems.  If you are thinking of making a raw salad, consider using sesame oil as a flavoring.  Seasonings like ginger, rice vinegar, garlic, cilantro and lime also go well Bok Choy. The following recipe is a really good stand-by for you to try, since we put Bok Choy in the boxes fairly often.

This recipe is borrowed from Serve it over rice.


2 garlic cloves, minced

2 tablespoons vegetable oil

1 teaspoon freshly grated ginger

¼ teaspoon red pepper flakes

2 medium size bunches or 1 large bunch of bok choy, cleaned ends trimmed and cut on the bias into 1-inch pieces

1 tablespoon of soy sauce

1 tablespoon of water

¼ teaspoon toasted sesame oil

¼ cup roasted almonds

Salt (optional)


In a large frying pan with a tight fitting lid, heat the vegetable oil until shimmering.  Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.

Add the bok choy, and using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes. Turn off the heat, stir in the sesame oil, and season with salt if desired. Serve it over rice with the almonds sprinkled on top.

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