This cooks up in a flash and will be a welcome addition to any menu loaded with the rich & famous – creamy mashed potatoes slathered in gravy, cheesy scalloped potatoes chock-full of cheddar, souped-up stuffing or fully-loaded sweet potatoes! In fact, this would be gorgeous simply piled high over a platter brimming with those perfectly mashed potatoes – the crunch from the stalks, and the green from the leaves, pair perfectly with the creaminess of the mash, and take it over the top with a drizzle of gravy … oh my …
Ok, I’m back – this is fast, fresh and a perfect choice to balance out the heavier sides that seem to end up on every table (aside from at) around this time of year! So how to perfectly cook bok choy? Simple – separate the leaves from the stalks – and you’ve got yourself a pile of perfecty prepped bok choy. If there ever was a poster child for divide and conquer – this would be it! Start with the stalks and finish with the leaves – the former will be just crunchy, and the latter will be just wilted, ’cause if you simply slice up the whole thing and throw it in a hot pan, the leaves simply don’t stand a chance. So on the lighter side, try something a little different – divide and reunite, before you conquer, another veggie side that won’t clog your arteries before it’s time to say “what medication?!”
1. Gather the players.
2. Give the bok choy a good rinse.
3. Separate the leaves, peel the garlic and ginger.
4. Separate the stalks from the leaves by simply cutting the white away from the green – if you’re precise, it’s always shaped like an arrow.
5. You’ll have a pile of stalks and a pile of greens.
6. Slice the stalks into 1/2″ pieces and run your knife roughly through the leaves.
7. Grate the ginger and mince the garlic.
8. Toss the stalks into a hot pan swirled with olive oil.
9. Add the soy sauce.
10. The garlic & ginger are next.
11. Stir it all around and continue sautéing for another minute.
12. Pile the roughly chopped leaves on top.
13. Turn it over with tongs a few times.
14. And continue moving it around for a minute or two – the leaves wilt very quickly (which is why perfectly cooked bok choy starts with stalks and ends with leaves).
15. Sprinkle on a little sesame oil and seeds – but don’t fuss with it if you don’t have these on hand – carry on.
16. Pile the bok choy on a plate and finish with another sprinkle of sesame seeds – dig in!
Heat a skillet over medium-high heat.
1. Prep the following by separating the leaves from the stalks. Trim the bottom, release the stalks, give ‘em a rinse, cut the leafy part away from the stalk, slice the stalks into 1/2″ pieces, rough chop the greens and set aside:
- 4-6 baby bok choy or 1-2 larger bok choy (1.5-2 lbs.)
2. Add the following to coat the pan:
- 1-2 tbsp. olive oil
3. Add the following and sauté, stirring frequently for 3-5 minutes:
- bok choy stalks, sliced
4. Stir in the following and sauté for a couple more minutes:
- 1-2 tbsps. soy sauce
- 1 tbsp. fresh ginger, grated
- 2-3 cloves garlic, minced
5. Finally, add the following:
- bok choy greens, roughly chopped
6. Using tongs mix the greens in with the stalks for a minute and remove from the heat. Add the following if you like:
- a drizzle of sesame oil
- a sprinkle of sesame seeds
7. Pile into a serving bowl, on a plate or platter and enjoy!
- add to stir-fries, soup or stews
- add tofu, diced chicken or shrimp
- add other veggies such as celery, peppers, mushroom, carrots, cabbage
- serve over hot cooked grains or noodles
- slice it half lengthways and sear it as a side dish to any main
- thinly slice or dice it, and add as is, to any salad
- add a couple of stalks to green smoothies