We've recently discovered how delicious baby bok choy can be when sautéed in garlic- and ginger-infused oil and sprinkled with salt and pepper. Also known as Chinese cabbage, bok choy is rich in Vitamins A, C, and folate and a one-cup serving only has only 10 calories. Of course, when you add oil, the caloric count goes up. But so does the tastiness.
We adapted our recipe from the spectacular Steamy Kitchen and it makes a quick and super nutritious side.
Effort required: Truly 1/2 assed
Here's what you need and how you do it
Several small bunches of baby bok choy (we use 3 to 4)
2 Tablespoons canola oil
1 teaspoon garlic, minced
1 teaspoon fresh ginger, peeled and grated (do you have a microplane yet? If not, put one on your Christmas/Hanukkah/Kwanzaa list. The best kitchen tool for grating and zesting ever!)
Salt and pepper
Sesame oil, optional
Heat oil, garlic, and ginger in a skillet or wok until garlic and ginger turn slightly golden. While it's heating, chop the very bottom off each bok choy bunch. It's okay to separate leaves or leave the bunches intact.
When oil is heated, add bok choy, and coat with oil by turning with tongs. Let cook on medium high until leaves are slightly wilted (3 to 4 minutes).
Remove from heat and, if desired, drizzle with a little sesame oil.
Season with salt and pepper to taste and serve hot.
For a printable version of this recipe, click here.