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.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 2 regular size Bok Choy quartered
- 2 cloves garlic sliced
- 1 Tablespoon Grapeseed oil
- ¼ Cup either chicken or vegetable stock or water
- Season to your taste with sea salt and fresh cracked pepper
Ingredients
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Instructions
- On medium heat, sauté the garlic in grapeseed oil for about 30-40 seconds.
- Add the bok choy and saute for another 2-3 minutes. Stirring so the bok choy is coated with the oil and garlic.
- 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
