Bok choy is one of my favourite asian veggies that I haven’t really prepared at home often. I have eaten it at asian restaurants and definitely know that is SO easy to cook but never have I planned it in my weekly menu. This past week I made some asian (not indian) food at home and I needed some veggies to go with this asian chicken recipe, that’s when I thought I should make some bok choy.
We shop at the farmers market every weekend and bok choy is like one of the cheapest veggies there .. I spent $1 NZD and got 4 little stalks for it … sooooo good … I cooked it the day I bought it and I suggest you do the same or cook it the next day atleast … you definitely want it fresh and crunchy and not wilted.
- Wash the bok choy and chop it into 3 or 4 chunks … don’t make it super small … you can also just cut off the bottom and leave it as long leaves.
- Heat some oil in a pan, and add the ginger and garlic paste. I have the ground paste at home, if you don’t, just smash some garlic cloves and a piece of ginger. You want a lot of the ginger flavour shining through in this dish.
- Give it a minute or two and then add the bok choy.
- Have the heat on medium low, add the soy sauce and cook it with the lid on, so the steam does all the work and cooks it beautifully.
- It took maybe max 5mins and it was done.
- Transfer to a serving plate and garnish with toasted sesame seeds and/or fried shallots.