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10 MINUTE BOK CHOY

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted. 
I have always been a big fan of bok choy. It is so easy to cook and retains the flavor so well that it had been my go to veggie since my college days. I use chili oil in this recipe, which you can always omit and use regular oil instead. You can add shrimps or tofu, should you want the extra protein or serve it with a side of grilled fish and rice like I normally opt to do. 

TIME   10 minutes

INGREDIENTS

  • 1 tablespoon chili oil (you can use vegetable oil instead)
  • 4 garlic cloves, sliced thin
  • 1 pound bok choy, rinsed, cut into about 3" pieces*
  • 1 tablespoon ganjang soy sauce
* You can use baby bok choy as well. If using baby bok choy, you can quarter it and keep the core intact so that it will keep its shape

INSTRUCTIONS

  1. Add chili oil in a wok over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds.
  2. Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately. Cook 1 minute. Uncover and toss, then cover and cook until bok choy is tender, about 3 more minutes. 

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