Sometimes, all you want is a little greenery to cleanse you from the inside out (especially after a hearty Superbowl meal!). This is how my mom cooks bok choy, and how I have learned to cook it – it is so simple and compliments other dishes wonderfully. Pair this with a noodle/rice dish and a meat, and you have yourself a delicious, balanced meal.
This recipe is super customizable – simply add more or less garlic and salt, adjust the cooking time according to your preferred level of crunch, and throw in some spicy chili for a kick.
The key to this dish is using plenty of garlic and oil. Also, make sure you wash the bok choy thoroughly – for some reason, I always find dirt stuck between the leaves.
- Wash the bok choy and cut into halves.
- Slice or mince the garlic, again depending on preference. I use about 1 clove of garlic for every 2-3 bok choy stems (depending on the size of the bok choy and personal preference).
- Heat a pan over medium-high heat, and add your oil of choice – I usually stick to good old vegetable oil.
- Throw on the garlic and let it turn slightly golden (you should smell the garlic in the air), and then toss in the bok choy. Turn each piece over every so often so that nothing burns. Sprinkle with salt and pepper. Stir-fry to desired tenderness – you can test this by pressing them with a spatula or pair of chopsticks, and feeling the resistance of the inner, less-cooked core.
Serve over a bed of rice or noodles, and enjoy! ❤