Sautéed Bok Choy
This versatile side pairs well with everything from potstickers to sausage to fried tofu and rice.
Prep Time2 minutes mins
Cook Time8 minutes mins
- 2 –3 heads baby bok choy rinsed well and sliced in half lengthwise
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons ginger garlic paste
- 1/4 teaspoon salt
- Splash of chili oil to taste
Pat bok choy dry. Add oil and ginger garlic paste to a wide skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the ginger garlic, but before it starts to brown.
Toss in the bok choy and spread into one layer, cut side down. Sprinkle with salt, then cook, without stirring, until starting to turn brown, about 2 minutes. Flip and cook for another 2 minutes or until the green leaves have wilted and the white bottoms begin to soften but still have some crunch.
Transfer to a platter and drizzle with chili oil if desired.