{RECIPES}

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Sautéed Baby Bok Choy

sauteed baby bok choy

serves 4

Ingredients:


3 heads of baby bok choy,  approximately 1 pound
3 or 4 cloves of garlic, thinly sliced
1/2 tablespoon of  ginger, minced
1/2 teaspoon red pepper flakes, or to taste
sea salt and freshly ground black pepper
extra-virgin olive oil

Method:


Clean the baby bok choy, remove and discard the outer leaves, if necessary.  Remove the larger individual leaves, trim and clean.  Leave smaller leaves attached at base, trim, slice in 1/2, and clean again.

In a sauté or fry pan large enough to hold the baby bok choy leaves (or sauté in stages) heat several tablespoons of extra-virgin olive oil over medium high heat.  Add garlic and ginger and sauté until fragrant, about 1 minute.  Add the baby bok choy, the red pepper flakes and a pinch of salt.   Cover the pan and continue to cook for about 2 or minutes until the baby bok choy starts to wilt. Remove the top, reduce heat to low, stir the baby bok choy  and continue to sauté the until tender, approximately 1 or 2 minutes more.  Add sea salt and freshly ground pepper to taste.  Remove from heat and serve.