Bok Choy2019-07-02T16:11:34-04:00

Bok Choy

Presented by U&Tea


  • 1 lb. baby bok choy
  • 2 T vegetable oil
  • 1 large clove garlic, minced
  • Salt and pepper to taste


Cut bases from bok choy. Separate stalks and slice crosswise into 1 1/2- to 2-inch pieces. Rinse well and place in a medium saucepan with boiling water. Cook for 3 to 4 minutes, drain, and rinse with cold water until cooled. Drain well and blot dry on a tea towel. Heat a wok or large sauté pan over medium-high heat. Add oil, swirl to coat pan, and add garlic, cooking for about 30 seconds. Add bok choy to pan and stir-fry for about 2 minutes until crisp-tender or to desired doneness. Remove from heat, season with salt and pepper, and serve.


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As seen in the Summer/Fall 2019 Issue

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