Bok Choy is also known as Chinese White Cabbage. It is my favorite Chinese vegetable to use with nearly any Asian-inspired meal. I highly recommend this healthy and delicious vegetable dish rich in vitamins C, A, and K and is also packed with calcium, magnesium, and iron a mother I worked for taught me to make.
You Will Need:
4 baby bok choy1 tablespoon sesame oil
1/4 cup chicken broth or filtered water
sea salt to taste
3 cloves, garlic
What to Do:
1. Cut off the base from each head of bok choy. Separate the stalks away from their cores and wash thoroughly.
2. In a wok or a large fry pan over medium-high heat, warm the sesame oil.
3. Thinly slice the garlic.
4. When hot, add garlic and cook, stirring constantly for about a minute. Add the bok choy and cook, tossing constantly with tongs, 1-2 minutes. Add the broth and cook, stirring occasionally, until the bok choy is tender and the broth evaporates, 1-2 minutes.
5. Remove from heat. Season with sea salt to taste and serve immediately.
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