Bok choy is a vegetable that has become quite popular in North America over the years. I was introduced to bok choy in the last decade by friends and have taken a liking to this Asian vegetable. Bok Choy is full of nutrients and can be eaten as an appetizer dish or as a side, I prefer to add bok choy as a side in most fish recipes. Those that have followed the blog, know that I enjoy eating my dishes with a bit of spice, this brings out the flavour in foods that I enjoy but for those that would like a little milder taste to the bok choy just add the chili powder and leave out the flakes. A large skillet should be used and will still work fine if you are increasing the servings. You can also substitute butter instead of using the olive oil but just remember to lower the heat and cook a bit longer then recommended with olive oil. You can use regular soy sauce if you do not have low sodium in your pantry.
Inspired by AllRecipes
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Spicy Baby Bok Choy Recipes
Prep Time: 5 minutes Cook Time: 10 minutes Servings: 2
2 baby bok choy stalks, separated
1/2 medium onion, julienned
2 garlic cloves, chopped
1/4 cup of olive oil
1 tsp of garlic powder
1 tsp of chili powder
1/2 tsp of chili flakes (optional)
1/4 cup of low sodium soy sauce
Directions
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| Preparing Spicy Bok Choy |
1- Wash bok choy in cold water after separating from stalk.
2- Heat olive oil in large skillet on low-medium heat, add onion and garlic, cook until onion is transparent about 4 minutes.
3- Add bok choy, garlic powder, chili powder and flakes (optional), soy sauce and mix together.
4- Saute for 4 minutes, a bit longer if you want greens softer then crunchy.
5- Enjoy !!!
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