Recipe slightly adapted from Steamy Kitchen
1 1/2 lbs joi choi, bok choy or pak choi
1 1/2 tablespoons light flavored olive oil
3 cloves garlic, minced
1 teaspoon fresh ginger, peeled and then minced
3 tablespoons water
course sea salt to taste
1/2 teaspoon sesame oil
Trim the very end off of the joi choi and then gently separate the leaves from the center. Leave the little baby bok choy intact in the center. (The little center pieces were perfectly tender - we loved them.) Rinse clean under cold running water. Drain and set aside. In a COLD frying pan, add the olive oil, the garlic and the ginger. Then turn on the heat to medium. When the pan is fragrant, add the joi choi and toss very well to coat each and every leaf with the garlic and ginger oil. Increase heat to medium high and continue tossing (fast!) for about 15 seconds. Add the water and cover for 1 minute. Season with salt and drizzle a bit of sesame oil on top. Enjoy!
Source
1 1/2 lbs joi choi, bok choy or pak choi
1 1/2 tablespoons light flavored olive oil
3 cloves garlic, minced
1 teaspoon fresh ginger, peeled and then minced
3 tablespoons water
course sea salt to taste
1/2 teaspoon sesame oil
Trim the very end off of the joi choi and then gently separate the leaves from the center. Leave the little baby bok choy intact in the center. (The little center pieces were perfectly tender - we loved them.) Rinse clean under cold running water. Drain and set aside. In a COLD frying pan, add the olive oil, the garlic and the ginger. Then turn on the heat to medium. When the pan is fragrant, add the joi choi and toss very well to coat each and every leaf with the garlic and ginger oil. Increase heat to medium high and continue tossing (fast!) for about 15 seconds. Add the water and cover for 1 minute. Season with salt and drizzle a bit of sesame oil on top. Enjoy!
Source
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