I’ve been noticing bok choy at the Dekalb Farmer’s Market for a while, but never knew what to do with it. On my first trip grocery shopping after moving to Chicago, I went to a world market and saw some baby bok choy for an amazing price so I knew that it was time to try cooking it myself. I tasted them for the first time (outside of wonton soup) at SOHO Atlanta and loved the way that they prepared them and infused it with my love of garlicky ginger goodness. They were definitely a hit and I will be cooking them again for sure. I hope you love them just as much as I do!
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4-6 servings
12 stalks of baby bok choy
1 c soy sauce
1/4 c sesame oil
Crushed red pepper flakes
Sesame seeds (optional)
Wash bok choy (focus especially on the bottom of the stalk) and cut in half lengthwise.
Cut veggies: Crush or mince 5 cloves of garlic, dice 1 shallot, and grate 2 tablespoons of ginger.
Add olive oil to a wok pan on medium heat. Let oil heat for about 30 seconds, then add garlic, shallot, and ginger. Let sauté for about one minute, then add bok choy and sprinkle garlic salt.
After one minute, add soy sauce and sesame oil. Cover wok and let steam for about 4 minutes. Stir the soy sauce mixture into the bok choy and let steam for another 2 minutes. Cook until the leaves turn a bright green color.
Garnish with red pepper flakes and sesame seeds. Serve immediately!