Baby bok choy is one of my favorite veggies. First, its cute. I like “mini” things, and baby bok choy is mini bok choy. Second, it tastes like my childhood. My mom used to make bok choy like it was going outta style. Third, its quick and easy. In a pinch a little oil, salt and pepper are all you need.
My mother’s asian influence on my cooking means that sesame oil, soy sauce and rice vinegar are staples in my pantry. These three ingredients and sriracha sauce can go a long way in developing the basics of Chinese flavors. Indeed, together they make a great dipping sauce for dumplings. I used the ingredients for a quick and easy veggie dish. Control the oil and you’ve got a great alternative to the greasy, MSG-laden veggies you get at the neighborhood takeout.
SIMPLE BOK CHOY
Prep Time: 15 mins.
1 lb. baby bok choy or regular bok choy
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon sesame oil
~2 tablespoons soy sauce (I always use low-sodium and I always use Kikkoman)
1 teaspoon rice vinegar
freshly ground black pepper
Trim the bottoms of the baby boy choy and rinse well. If using regular bok choy, chop into 1 ½ in. pieces and rinse well. (The bottoms of bok choy may be sandy, so trim the end and rinse well in water.) I like to trim the baby bok choy enough so that the bunches are separated so everyone can party together in the frying pan, but you don’t have to trim that much off if the sand rinses off easily.
Heat olive oil over medium high in medium frying pan. Add garlic. Once fragrant (about 20 seconds) add bok choy. It is ok to add the bok choy in two separate additions if it won’t all fit in the pan. Saute and add the sesame oil, soy sauce and rice vinegar. Mix it all around—tongs might work best here. Once wilted, the bok choy is ready. Salt and pepper to taste and dish it out!