• Liz Talley - Urban Graze

Asian Style Skillet-Steamed Bok Choy


A lovely side dish.

3-4 tsp. sunflower or other light oil, divided

1 medium head bok choy, halved or quartered (or half of large head)

1 small clove garlic, pressed or minced

¼ tsp. grated fresh ginger

1 tsp. tamari or soy sauce

1 tsp. water

Lightly brush the bok choy on all sides with 2-3 tsp. oil. Set aside.

Saute the garlic and ginger in remaining 1 tsp. oil for 40-45 seconds.

Add the bok choy, and cook 2 minutes more, then add tamari or soy sauce and water and quickly cover. Cook for 1-2 minutes longer, uncover and final cook about 2 minutes, or until the liquid is gone. Bok choy will be slightly soft. Serve warm.

Recipe created or adapted by Liz Talley, Urban Graze

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