Sauteed Baby Bok Choy

prep time:: 10 min
total time:: 15 min

Serves 4

Don’t pass this dish by because you think it’s too simple: simplicity is the point. It’s mild flavor is the ideal foil for more complicated dishes. If you can’t find very small bok choy (2 to 3 inches long), use larger onces. Trim off and discard the ends and any yellow of withered leaves. First cut each head in half lengthwise, then cut the leaves crosswise into 1-inch strips.

ingredients

1 pound baby bok choy, trimmed
1 garlic clove, thinly sliced
1 tablespoons finely chopped ginger
2 shallots, thinly sliced (optional)
1 tablespoon olive oil
1/4 cup chicken stock or water
A pinch of salt and pepper

directions

1
Soak the bok choy in a large bowl of cold water for a few minutes to rid it of any dirt that may be trapped between the leaves. Lift out and drain well.
2
Heat the oil in a large skillet or flat-bottomed wok over high heat. Add the garlic, ginger and shallots and cook until soft, about 1 minute. Add the bok choy, sprinkle with salt and pepper, and stir-fry for 1 minute. Add the stock or water and cover. Cook for 1-2 minutes, or until the bok choy is crisp-tender but still bright green. Transfer the bok choy to a bowl and serve.