Stirfry Garlic and Ginger Bok Choy

Submitted by: Sandra Woznicki
Asian, simple, quick yummy. I got this recipe and picture from Steamy Kitchen (http://steamykitchen.com/2112-bok-choy-stir-fry-recipe.html)

Serves: 3-4
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: v v n g d 

Tags: side · garlic · ginger · bokchoy ·

Ingredients

Bok Choy
Minced Garlic
Minced/grated ginger
olive oil
salt and pepper
sesame oil
water, broth, or white wine

Method

Start by trimming the bok choy stem off – don’t trim too much – just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the bok choy leaves and rinse under running water. But leave the tender baby that’s in the middle of each bok choy!

Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don’t even bother peeling off the paper-thin skin)

Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss to coat each leaf with the garlicky, gingery oil.

Toss, baby, toss! Stir! Faster! You only have like 15 seconds of tossing time!

Pour in broth, water or wine over the bok choy. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.

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