Garlic Bok Choy
My mom loved to make bok choy when I was young. She was the only one in the family who liked it, and I would watch her savor each crunchy leaf. The way she chomped the leaves and slurped the broth always enticed me, though I didn’t like it as a youngster. I’m glad I’ve taken after her taste as an adult. Slurp away!
Ingredients
Serves 2
2 heads bok choy
2 tablespoons garlic, minced
1 tablespoon ginger,peeled and cut into fine strips
2 tablespoons vegetable or canola oil
Preparation
Trim the base of the bok choy to separate the leaves. Discard the base and lightly wash the bok choy in cold water. Pat dry. Heat oil in a wok or large pan over medium-high heat. Add garlic and ginger and cook until golden and fragrant. Be careful not to burn the mixture. Add bok choy stems to skillet. Cook for 3 to 5 minutes until slightly tender.
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