Ingredients
10
baby bok choy, see notes 1
2 tbsp
avocado or grapeseed oil
4
garlic cloves, finely chopped
2 tsp
grated ginger
1/4 tsp
red pepper flakes
salt and pepper, to taste
2 tbsp
vegetable stock
toasted sesame oil, for topping
toasted sesame seeds, for topping
Directions 6 steps | 20 Minutes
Step 1
Rinse the baby bok choy of any dirt and debris. Drain and set aside.
Step 2
In a large skillet or a wok over medium-high heat, heat the avocado or grapeseed oil. Once the oil shimmers, stir in the garlic cloves, grated ginger and red pepper flakes. Cook until fragrant, less than 1 minute.
Step 3
Stir in the drained bok choy.
Step 4
Add the vegetable stock to the skillet and cover with a lid.
Step 5
Let the bok choy cook, for 2-3 minutes, or until the leaves are wilted and the bok choy is crisp-tender. Remove the lid and season to taste with salt and pepper.
Step 6
Transfer the bok choy to a serving platter and drizzle with toasted sesame oil and sesame seeds. Serve as a side dish or as a meal with a side of rice. Enjoy!
Notes:
- If baby bok choy is unavailable, regular bok choy can be substituted. Regular bok choy should be halved before cooking.
Nutrition Per Serving
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CALORIES
734
FAT
75.4 g
PROTEIN
5.1 g
CARBS
15.5 g
FOOD FOR THOUGHT?
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