The key to this technique is to start with a cold pan so you don’t burn the garlic and ginger. Bok Choy is a form of Chinese cabbage, rich in vitamins A, C, and K, as well as many other antioxidants and anti-inflammatory nutrients.
1 1/2 pounds bok choy or baby bok choy
2 tablespoons coconut or avocado oil
2 cloves garlic finely minced
1 teaspoon grated fresh ginger
3 tablespoons water or any liquid combination of broth, water, cooking wine
1 teaspoon soy sauce (tamari is a gluten-free alternative to soy sauce)
1/2 teaspoon sesame oil
Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact. Wash and clean bok choy well.
Finely mince garlic. Grate fresh ginger with a microplane grater or finely mince. Grating the ginger helps break up the tough fibers.
Add cooking oil to a cold wok or saute pan. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with soy sauce or tamari and drizzle a bit of sesame oil on top.
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