This recipe works equally well with bok choy and baby bok choy. Fresh bok choy has such a lovely, almost grassy flavor all its own, I like to let it shine through with just a bit of help from gently browned garlic and a sprinkle of salt or a dash of soy sauce. That said, a drizzle of toasted sesame oil adds a nice nutty flavor, if you're so inclined.
It's such a simple dish, you should feel free to experiment and add additional flavors according to your taste.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 2 lbs bok choy or baby bok choy
- 2 to 3 cloves garlic
- 1 Tbsp. vegetable oil
- Salt or soy sauce
- Rinse and trim the bok choy, removing any damaged or discolored leaves. Truly tiny baby bok choy can be left whole, others will cook most evenly if you separate the leaves. Large leaves can be chopped, if you like.
- Slice the garlic as thinly as possible.
- Heat the oil in a large frying pan or saute pan over high heat. Reduce heat to medium and add garlic. Let sizzle until fragrant and just starting to turn golden, about 1 minute. Add bok choy, sprinkle with salt or soy sauce, stir to combine. Cook, covered but stirring occasionally, until wilted and tender, about 5 minutes.
- Season to taste with salt or soy sauce, if you like.
Makes 4 servings Garlicky Bok Choy.