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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