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Baby Bok Choy with Garlic

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Sautéed bok choy topped with a garlic and a soy sauce, rice vinegar mixture.

Ingredients

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  • 6 heads baby bok choy
  • 1/4 cup vegetable broth
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • 3/4 teaspoon corn starch
  • 1/4 teaspoon sea salt
  • 1 tablespoon olive oil
  • 3 cloves garlic, thinly sliced
  • Sesame seeds, if desired
  • Sumac, if desired
  • Chili oil or hot sauce, if desired

Instructions

  1. Rinse the baby bok choy thoroughly to remove the grit and dirt stuck in between leaves. Slice the baby bok choy vertically in half. Dry leaves with a paper towel; set aside.
  2. In a medium bowl, whisk together broth, soy sauce, rice vinegar, sesame oil, corn starch and sea salt; set aside.
  3. In a large skillet over medium-high heat, heat olive oil and add the garlic, cook until fragrant and translucent, about 1 minute.
  4. Add the baby bok choy, cut side down, cook 2 to 4 minutes, turning once or until leaves are bright green, and softened.
  5. Reduce heat to medium-low, add the soy sauce mixture to the pan and cook an additional 2 to 4 minutes, stirring frequently until vegetables are crisp-tender and the sauce thickens. Transfer to serving dish. Sprinkle with sesame seeds and sumac. Serve with chili oil, if desired.

Nutrition

Find it online: https://www.bourbonandhoney.com/baby-bok-choy-garlic/