Bok choy, is a member of the Brassica family, informally known as cruciferous vegetables, cabbages or mustard plants. It’s origins can be traced all the way back to China over 5,000 years ago. The flavor is mild, with a slight hint of mustard and cabbage.

 

For this recipe I used 2 regular sized bok choy, they have white stems and long dark green leaves.

 


Print Recipe
Bok Choy and Garlic
Step by step, simple, less than 15 minutes to prepare bok choy recipe.
Course Vegetables
Cuisine Asian
Keyword Asian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Vegetables
Cuisine Asian
Keyword Asian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. On medium heat, sauté the garlic in grapeseed oil for about 30-40 seconds.
  2. Add the bok choy and saute for another 2-3 minutes. Stirring so the bok choy is coated with the oil and garlic.
  3. Add the stock or water, stir then cover and cook for 8-10 minutes.
Recipe Notes

I used a 3 ¾ quart Braiser with lid.

You can also add chile flakes right before the stock to give the bok choy a little kick.

Happy Cooking! Xo Liz