Sautéed Bok Choy
A simple yet flavorful dish featuring tender, crispy bok choy sautéed with garlic and olive oil—perfect for any meal.
Ingredients
Key Ingredients
- 1 pound bok choy, chopped Separate white stems from green leaves.
- 2 tablespoons olive oil For sautéing.
- 3 cloves garlic, minced Adds flavor.
- Salt, to taste
- Pepper, to taste
Instructions
Preparation
- Wash the bok choy under cold running water and chop the leaves and stems separately.
Cooking
- In a large frying pan or wok, add the olive oil over medium heat and warm it for about a minute.
- Add the minced garlic to the hot oil and sauté for about 30 seconds until fragrant, without burning it.
- Add the chopped white stems of the bok choy to the pan and sauté for 2-3 minutes until tender.
- Toss in the green leafy parts of the bok choy and season with salt and pepper. Cook for about 2-3 minutes until bright green and tender-crisp.
- Remove from heat, transfer to a serving dish, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. It can be frozen, but is best enjoyed fresh. Reheat in a pan over medium heat for a minute or two.