When baby bok choy is fresh in the produce section, grab it! Otherwise, it is available most of the year at Asian markets. Bok Choy is loaded with sulforphane, an enzyme that protects against cancer. It is also very high in vitamins A and C. A Chinese classic, this staple vegetable dish is a very simple stir fry that highlights the natural flavor and texture of the bok choy.
- 1 1/2-2 pounds baby bok choy, cleaned, trimmed ends, and sliced in half lengthwise, or in thirds, depending on the size.
- 1-2 tablespoons peanut oil or grape seed oil
- 5 cloves garlic, thinly sliced
- 1 1/2 teaspoons corn starch
- 3 tablespoons light soy sauce or Tamari (I use Lee Kum Kee brand or San J) For a paleo version use soy- free Coconut Aminos.
- 1 teaspoon raw or regular sugar, for paleo use raw honey.
- toasted sesame oil, drizzled on after cooking, to taste
- 3 tablespoons homemade or store bought chicken or vegetable broth
- sea salt and freshly ground black or white pepper to taste
In a large deep skillet or wok, sauté bok choy in oil over a high heat until just wilted. Add garlic, salt and pepper and continue cooking for an additional minute. Mix soy sauce, corn starch, raw sugar, chicken or vegetable broth together in a small bowl until fully combined with no lumps. Add the mixture immediately to the skillet or wok and continue cooking for another minute. Remove from heat and place on a serving platter. Drizzle lightly with toasted sesame oil and serve.
Serves 6-8
*Meat if made with chicken broth; Parve if made with a Parve/vegetarian broth.
- 1½-2 pounds baby bok choy, cleaned, trimmed ends, and sliced in half lengthwise, or in thirds, depending on the size.
- 1-2 tablespoons peanut oil or grape seed oil
- 5 cloves garlic, thinly sliced
- 1½ teaspoons corn starch
- 3 tablespoons light soy sauce (I use Lee Kum Kee brand)
- 1 teaspoon raw or regular sugar
- toasted sesame oil, drizzled on after cooking, to taste
- 3 tablespoons homemade or store bought chicken or vegetable broth
- sea salt and freshly ground black or white pepper to taste
- In a large deep skillet or wok, sauté bok choy in oil over a high heat until just wilted. Add garlic, salt and pepper and continue cooking for an additional minute. Mix soy sauce, corn starch, raw sugar, chicken or vegetable broth together in a small bowl until fully combined with no lumps. Add the mixture immediately to the skillet or wok and continue cooking for another minute. Remove from heat and place on a serving platter. Drizzle lightly with toasted sesame oil and serve.
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