Prep 10 mins
Cook 5 mins
This is a simple way to prepare baby bokchoy, yu choy, or any other choy you can get your hands on! I was given this one by the same asian folks in Canada who taught me everything Chinese/ Vietnamese I know.
- 2 lbs baby bok choy (or any equivalent, about four bunches)
- 1 tablespoon oil
- 1⁄4 cup green onion, sliced (the white part is best)
- 2 teaspoons garlic, minced
- 2 teaspoons chicken bouillon powder
- Cut the bottom of the choy bunches/stalks to separate the leaves. Wash and pat dry.
- Cut a vertical slit in the bottom of each leaf ( the white or stalk part).
- In a large pot, blanch the choy in boiling water for about 2 minutes. Drain.
- In a large skillet, heat the oil over medium heat. Add the garlic and sautee for one minute, being careful to not let it brown. Add half of the bouillon and the green onions. Sautee until fragrant, about one more minute.
- Add the choy leaves, coating them with the garlic and bouillon. Keep stirring and add the rest of the chicken powder as you go.
- Sautee for about 2-3 minutes, until slightly soft.
- This whole process should not take more than five minutes in cook time. Enjoy!