In the event that you are thinking about what bok choy is, we should get that off the beaten path first. All the more as of late, we have been seeing bok choy appear in our neighborhood market.
It's in indistinguishable group of veggies from broccoli, cabbage, and cauliflower. It's light, fresh, and crunchy on the base and has dim green leaves on top. It tastes mellow and we completely love it — particularly when we rapidly sautéed food or saute it. The leaves shrink a little and the white bottoms remain light and fresh.
This formula was really the aftereffect of a slip-up — I was putting together a snappy lunch while spending as a lot of what was left in the refrigerator as I could. I tossed bok choy into the skillet aiming to hurl and flip it frequently with the goal that it cooked marginally, yet didn't darker. Rather, I became occupied and understood that I had left it in the skillet, without moving it for two or three minutes. (Much appreciated, Instagram)
This left the underside of the bok choy seared and caramelized. The garlic in the dish was likewise toasted really dull. Imagining that I'd destroyed it, we had a taste. After a liberal press of lemon and a modest sprinkle of olive oil, we understood it was one of our preferred veggie dishes we've made in some time. So's the reason we are imparting it to you.
- 1 pound baby bok choy
- 1 1/2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- Pinch crushed red pepper flakes
- Sea salt
- Half of a lemon, cut into wedges
- Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
- Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
- Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
- Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
- Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.
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