The school garden is starting to produce, and these Bok-Choy were the first crop. I had never cooked them, so I wanted to try a simple recipe for Sautéed Bok-choy to make with children after school. In Chile, is also call Pak Choy.
I love this tender and mild vegetable. Get it when in the season for the best flavor. Great as a side dish.
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Sautéed Bok-choy
4 people
Ingredients:
- 8-10 baby bok-choy
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, finely chopped
- 1 tablespoon?Japanese Mirin or 1 teaspoon sugar
- 1 teaspoon sesame oil or olive oil
- 1 teaspoon soy sauce
- sesame to serve
- oil and salt
Preparation:
- Wash the bok-choy and cut 1cm. stalk, white bottom part. Pat dry.
- In a medium skillet heat 1 tablespoon of vegetable oil over medium-high heat. Place the ginger and garlic and saute for 30 seconds, immediately add the bok-choy and cook for 1 minute. With tongs turn them to cook the other side for 30 seconds. Cover and cook for 1 more minute. Turn off the heat, add the mirin, sesame oil and soy sauce, cover and let the steam finish cooking for 3-5 minutes.
- Serve immediately, sprinkle with sesame seeds.
