Soy Garlic Bok Choy
Bok Choy.
What can I say…
Wonderfully delicious Asian vegetable.
Typically, bok choy recipes are used for a side dish, and it’s super simple and nourishing.
When you go to the store, you may see two kinds: baby bok choy and full-grown bok choy.
Which one should I use? you may ask. For this recipe, either one would work just fine. Of course, unlike other typical recipes, you should expect this one to be a little different😉
The thing is….whenever I order bok choy at a restaurant, or I try to look for some new inspos, I notice that it’s always STIR FRY.
There’s nothing wrong with stir fry. In fact, I love it.
I just find it rather boring that everyone cooks bok choy pretty much the same way. Oyster sauce, oyster sauce oyster sauce……
So, I am here to show you my recipe (or my mom’s recipe) to spice things up and widen your little recipe varieties☺️
*****Before you cook them, make sure you wash them well as they may have some dirt and grit on them*****
Anyways, here you go!
Soy Garlic Bok Choy
Ingredients
- 1 lb bok choy
- 3 cloves garlic
- 1½ – 2 cups water
- 1 tsp chinese soup stock (Use chicken bouillon or vegetable bouillon as an alternative)
- 1 tbsp soy sauce (adjust the amount of soy sauce to your taste)
Instructions
- Wash bok choy thoroughly. If you get baby bok choy, take them apart and use as is. For full-grown bok choy, take them apart and cut them all in half. Chop garlic.
- Put 1 tbsp of oil (any oil) in a pot or wok (or a deep pan), heat it up on medium heat, and cook garlic till you get the aroma.
- Add bok choy into the pan, fry them for a few minutes (you can add some pepper here if you want to).
- Add water, Chinese soup stock, and soy sauce and let it simmer till bok choy is fully cooked (this should take about 5 – 7 minutes).
