10 Minute Bok Choy Recipe
Bok Choy is high in nutrients and low in carbohydrates. As such, it is an excellent option when trying to eat more healthy, low-calorie foods.
- 1 cup raw bok choy- 1.5 grams carbohydrates, 1 gram fiber, 9 calories
High in fiber, vitamin C, vitamin K, vitamin A, and beta-carotene, this wildly popular green is also an excellent source of folate, calcium, and vitamin B6. It is also considered both a cruciferous vegetable and a leafy green vegetable.
- baby bok choy
- soy sauce
- sesame oil
- crushed red pepper (optional)
If you prefer a more mild vegetable side dish, I recommend skipping the crushed red pepper. In my experience, even with jarred, store-bought crushed red pepper, the heat level can be somewhat unpredictable, so unless you love a little extra heat, leave it out.
HOW TO COOK BOK CHOY
- We want to keep our baby bok choy somewhat intact, so the first thing we want to do is either halve or quarter each stalk(depending on the size of the bok choy) and wash under cold running water.
- Heat a large skillet or wok over medium-high heat and add the oil. Swirl to coat the entire surface of the pan. As soon as the oil is hot, add the garlic and the shallots, and sautè for 1-2 minutes, stirring continuously.
- Add the bok choy, soy sauce, and sesame oil. Toss and cover. Cook for approximately 2 minutes before uncovering, tossing, and covering. Continue to cook the bok choy until white parts reach desired doneness (I have found that this varies from person to person as some people prefer crunchier bok choy, while others prefer a more well-done stir-fry).
- Sprinkle with crushed red pepper, if using, and drizzle with additional sesame oil, if desired.
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