Sautéed Garlic Baby Bok Choy Recipe

🧂 Ingredients

• 1.5 lbs Baby bok choy, *full-sized bok choy, works as well)
• 1.5 tbsp toasted sesame oil
• 4 cloves garlic, thinly sliced
• 2 tbsp soy sauce
• Kosher salt to add to boiling water

Instructions

• 1 Wash the baby Bok choy in a colander and make sure all outer dirt is removed.
• 2 Fill a large pot with water and place it over high heat. 
• 3 Add salt to the water to taste “salty like the sea.” 
• 4 Cover the pot with a lid and wait until it reaches a rapid boil.
• 5 Uncover the pot and submerge the baby Bok choy in the salted boiling water for
  30-40 seconds. You can add the baby Bok choy to the pot with a pair of tongs.
  The baby Bok choy should be tender but still hold a crunch.
• 6 Strain the Bok choy in a colander and immediately rinse the vegetable under cold
  water or submerge it in an ice bath. You want to stop the cooking process of the
  vegetable with cold water. This will maintain both the vibrancy and structure of
  the baby Bok choy. Reserve. 
• 7 Remove the skin from your garlic cloves and use a mandolin to slice the garlic
  as thin as possible. If you are afraid of cutting yourself, you can use a
  cut-resistant glove while slicing. Reserve. 
• 8 Place the sliced garlic into a large cold sauté pan. Add the sesame oil and
  place over moderate heat. 
  
  Note: Because garlic is so fragile and cooks quickly, you can allow the garlic
  and oil to come up to temperature together to infuse your sesame oil better.
• 9 Allow the garlic to be slightly brown and crisp for about 1 minute. 
• 10 Immediately add the blanched baby Bok choy and stir with tongs to mix and coat
  the baby Bok choy with the oil to prevent the garlic from burning. 
• 11 Add the soy sauce to the pan and stir with your tongs to combine. 
• 12 Cook over moderate heat for 2-3 minutes to allow the baby Bok choy to caramelize
  in the pan. 
• 13 Remove from heat and enjoy! 

Nutrition Info