*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 waiting for the stems to get cooked.
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 had it on hand to use. I also did not cook the garlic in the oil (never do). I added it to the bok choy about half way through the cooking time. I'm happy to be the first to review this delicious and dependable side dish which I served with Asian Grilled Chicken and Classic Fried Rice, recipes also from this site.
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 the spinich. Will definitely make again.
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 garlic which I grated over the top, first. I also grated in a bit of fresh ginger. When they were softened I added the greens and let them steam uncovered until wilted. Stiring occasionally. I sprinkled some sea salt on when served. The results were great. Light, crunchy, quite tasty and my husband agreed. We will do this again. Thanks so much!
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 put tiny slivers of spicy red pepper in their bok choy to heat it up a bit. I would think you could even add red pepper flakes to it too and it would be fabulous! Thank you for an excellent base for bok choy. It was delicious.
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 a little Hawaiian sea salt and fresh ground black pepper. Simple and delicious! It still had the nice green color and was tender crisp. I served this with, “Japanese Ginger Pork,” and “Oriental Green Bean Salad,” also from this site.