Recipe of Baby Bok Choy Leaves

Bok Choy Stir Fry

1 1/2 pounds baby bok choy (about 6 heads) or shanghai bok choy, 3 tablespoons unsalted butter, at room temperature, 3 tablespoons white or yellow miso paste, 2 tablespoons olive oil, 1 tablespoon freshly squeezed lemon juice, pinch of kosher salt.

Recipe Summary Bok Choy Stir Fry

This quick and easy recipe for bok choy stir fry goes nicely with any meat. I like to add 1/4 teaspoon chicken soup base (such as Penzey's®) to the hot bok choy. You can substitute 1/4 teaspoon ground ginger for the fresh ginger, if desired.

Ingredients | Baby Bok Choy Leaves

1 tablespoon olive oil

1 clove garlic, minced, or more to taste

1 teaspoon minced fresh ginger root

5 heads baby bok choy, ends trimmed and leaves separated

2 tablespoons water

Directions

Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.

Info | Baby Bok Choy Leaves

prep: 5 mins cook: 5 mins total: 10 mins Servings: 2 Yield: 2 servings

TAG : Bok Choy Stir Fry

Side Dish, Vegetables,