Baby Bok Choy is nutrient dense and delicious. It's a very versatile white cabbage that works well as an ingredient or on its' own. Here I sliced it in half and grilled it with garlic and ginger on a hot oiled skillet. It came out tender and tasty. And it's Vegetarian friendly
Ingredients
2 Heads Baby Bok Choy
1 clove Garlic chopped
1/4 C Canola Oil
1 Tbsp Sesame Oil (Optional)
1 tsp garlic powder
1 tsp ginger powder or 1 Tbsp grated fresh
1 tsp Course Sea Salt
Pinch Black Pepper
Pinch Crushed Red Pepper (optional)
Prepare
Slice Bok Choy in half
Spread leaves open gently and rinse thoroughly
Shake out excess water and pat dry with paper towel.
Season Bok Choy with garlic powder, ginger, salt and both peppers.
Cook
Heat Canola Oil preferably in a cast iron skillet till oil is hot
Add garlic and bok choy cut side down.
Cook for 4 minutes and turn over.
Cook for 3 more minutes and remove to serving dish
Drizzle with Sesame oil. If you don't have or want to use sesame oil you can leave it as is or squeeze some lemon juice on it.
Serve
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