Prep 3 mins
Cook 3 mins
My mother taught me this basic technique for several vegetables. It can be used also with broccoli and gai lan for example. The result is a crisper texture at the end. The only unauthentic part of the recipe is using garlic salt instead of fresh garlic (but you can easily substitute back!)
- 10 bunches baby bok choy
- 1 tablespoon oil (I prefer sesame)
- 1⁄2 teaspoon garlic salt
- 1⁄4 cup chicken broth
- Clean baby bok choy in cold water several times to get out the sand/dirt. You can slice the vegetable in half length-wise if you like.
- heat oil over medium heat in skillet. (very briefly if using sesame oil since this burns quickly).
- If you are using fresh garlic instead of garlic salt, add to oil now.
- Add baby bok choy to skillet, stirring constantly, about 1 min until leaves are coated with oil and beginning to wilt.
- Add chicken broth and cover pan.
- Simmer for 2-3 minutes. Test for doneness with a fork - if it can pierce the white thick part of the stalk without much resistance it is ready.
- Remove from heat, add garlic salt.
- When transferring to serving dish, you can move some of the broth but don't take the bottom bits since this may have residual sand.
A simple, delicious way to enjoy baby bok choy. I loved the hint of sesame oil flavor and garlic. If you love baby bok choy, you'll love this because the tender veggie is not drowned out with a heavy sauce. Thanx!
Wouldn't garlic powder work better than garlic salt? Then you can add salt to taste. Garlic powder is just dried garlic, with no salt.
I am making this tonight, with my freshly picked bok choy. I have never grown it before, so I am excited!
I think the sesame oil taste was a little too strong, I'll use less next time. Other wise it was quiet good.