Recipe by: Frantic Cook
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Yummy and oh so easy. The only thing I would add to the instructions is to cook the stems first, then add the leaves a few minutes later. That way, the stems aren't over-cooking while you are wa...
Yummy and oh so easy. The only thing I would add to the instructions is to cook the stems first, then add the leaves a few minutes later. That way, the stems aren't over-cooking while you are wa...
This is a perfectly written recipe. Easy execution and just a few, basic ingredients lend an elegant simplicity I appreciate. I used grapeseed oil rather than vegetable oil, basically because I...
I made this with one head of regular (not baby) bok choy and two cloves crushed garlic. It really wasn't enough so I added a bunch of spinich. It was SO simple and delicious, with and without ...
This was a strech for me as I have never ventured into bok choy before. I used a nonstick pan and about a tablespoon of olive oil. Followed the suggestions cooking the white pieces with the gar...
Made this for dinner and everyone enjoyed it. It is important to cook the white part of the bok choy first as the leaf part cooks quickly.
This is simply delicious! I added four cloves of garlic since we love anything with garlic. I also powedered in some ginger powder since I didn't have any fresh root. I've seen people in China p...
5 stars for ease and simplicity of making it. I used regular bok choy instead of baby bok choy as the price difference is horrendous!
Perfect! I needed something quick and tasty but not competing with the main dish tonight. The prep, and sauté time took mere minutes to cook up the baby bok choy and it was done. I seasoned with...