Gingery Baby Bok Choy
This is one of my favorite ways to serve baby bok choy and makes a great side dish for an Asian-style meal. Unlike other greens, the baby bok choy still retains crunch after sauteing while getting super juicy. Bok choy is a member of the cruciferous vegetable family, which is known for its cancer-fighting properties and high amounts of Vitamin K, Vitamin C and beta-carotene. Baby bok choy is much leafier and more mild than (adult?) bok choy which can be very spicy. I also think it's adorable when sliced vertically so you can see the beautiful branches at its base.
drizzle of grapeseed oil
2-inch piece of ginger, sliced into thin matchsticks
4 heads baby bok choy, sliced vertically into 1/4s
salt to taste
1. In a large skillet, heat grapeseed oil and saute ginger matchsticks for 1 minute. Add half of the baby bok choy, spreading it evenly around the pan. Add a sprinkle of salt. Let cook on high without moving around to let it develop a seared finish, about 2 minutes. Stir and saute until wilted but still crisp, about 2 minutes. Remove to a serving bowl. Repeat with other half.