Sautéed Baby Bok Choy

June-15-2023

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Delicious compliment to a simple dinner of roasted salmon, cauliflower, baby carrots and onions, and a hit with the Offspring. The 'drippings' were tasty over jasmine rice.

INGREDIENTS

• 2tablespoons neutral cooking oil, like canola
• 2garlic cloves, peeled and minced
• 1½-inch piece ginger root, peeled and minced
• ¼ teaspoon red-pepper flakes, or to taste
• 4bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
• 1tablespoon soy sauce
• 1tablespoon chicken stock or water
• Toasted sesame oil for drizzling

PREPARATION

1. Step 1

   In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.

2. Step 2

   Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.

3. Step 3

   Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.

4. Step 4

   Remove to a warmed platter and drizzle with sesame oil.

By Sam Sifton

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