I love this little green leafy package of goodness. If you haven’t given baby bok choy a try, it’s time to give it a whirl. With it’s sweet mild flavor, baby bok choy is ideal for a quick stir fry dinner. Toss baby bok choy into Asian inspired soups punch up the color and add a bit of crunch.
Bok choy is super healthy too, because it’s packed with vitamin C, vitamin E, and beta-carotene. Bok choy is also one of the few vegetables that contain the essential nutrient, selenium. Selenium is critical for reproduction, thyroid hormone metabolism, DNA synthesis, and protection from oxidative damage.
In this simple recipe, we stir fry baby bok choy in peanut oil with fresh minced garlic, salt and pepper. The uber-fast cook time yields a clean, smoky vegetable with a delectable Asian essence.
Serve hot alongside a bowl of brown rice.
Stir Fried Baby Bok Choy
Equipment
- Skillet
Ingredients
- 2 tsp peanut oil
- 2 large garlic cloves minced
- 6-8 small heads baby bok choy, quartered thoroughly wash and drained with any dirty root parts cut off.
- Kosher salt, to taste
- fresh black pepper, to taste
- soy sauce, to taste (optional)
Instructions
- Heat peanut oil in a medium skillet over medium-high.
- Add bok choy and stir to evenly coat. About 1 minute.
- Add minced garlic. Cook until bok choy is tender and bright with slightly golden or browned edges. For a more smokey flavor, stir a little longer to get a very brown char on the edges of the leaves.Season with salt and pepper.
- Serve with rice and a dash of soy sauce, if desired.