Bok Choy Stir Fry

stir-fry-bok-choy

INGREDIENTS
1 pound baby bok choy
1 1/3 tablespoons canola, vegetable, or peanut oil
1–2 garlic cloves, peeled and finely minced
1 teaspoon fresh ginger, grated or minced
3 tablespoons broth or water (or 2 tablespoons broth or water, plus 1 tablespoon wine)
Salt to taste
1 teaspoon tamari (soy sauce)
1/2 teaspoon sesame oil

PREPARATION

  • Trim a little bit off the stem of the baby bok choy. This will ensure that the bok choy cooks evenly.
  • Separate the leaves, keeping the tender centers intact, and rinse well under running water. Set aside in a colander to drain.
  • Heat oil, garlic, and ginger in a wok or frying pan over medium-high heat. When fragrant and light golden-brown, add the bok choy.
  • Toss well for 15 seconds to coat each leaf with the garlicky, gingery oil.
  • Pour in liquid (broth, water, or wine). Immediately cover, and let cook for 1 minute.
  • Drizzle vegetables with tamari and sesame oil.
  • Serve as a side or a main dish over prepared brown rice or other favorite whole grain.

Serves 2–4. Prep time, 10 minutes; cook time, 15 minutes.

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The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.