Today’s veggie post comes from Anna, author of OMG Yum! Her blog tells a story about her delicious journey with food .
I am such a fan of Bok Choy. One day, I was at the grocery store and I saw a packet of baby Bok Choy on sale. I had never made it but all of a sudden I was craving this vegetable I had never cooked. I happily took it home and then stared at it thinking to myself “okay… now what?” hahaha. As I let the creative cooking juices stew in my brain for a while, a new recipe was born. Simple, tasty, healthy and fast. I present to you…
- One 6.3 ounce package of baby Bok Choy
- 3 tablespoons Sesame Oil
- 1-2 tablespoons Soy Sauce
- 1 medium clove of garlic finely chopped
- 1/2 teaspoon toasted sesame seeds
Wash the Bok Choy really well. Sometimes it has some dirt in it so check the inner sides of the leaves as you wash them. Dry well. Finely chop the garlic and toss in a pre-heated skillet (medium high) with the Sesame Oil. Cook the garlic for about 1 minute (just before it turns brown because you don’t want it to burn). Toss the Bok Choy in and with tongs coat the leaves with the oil and garlic. Partially cover the pan (allows steam to evaporate) so the oil doesn’t splatter everywhere and so the Bok Choy cooks. Cook for about 4-5 minutes (depending on how crunchy you like the stems). Add the Soy Sauce (add more if you love Soy Sauce but make sure you taste as you go. It can be overdone pretty quickly). Let simmer for 30 seconds to 1 minute then turn off the stove and serve.
Enjoy – Anna