Daily Recipe: Stir-Fried Bok Choy with Ginger & Garlic
We’re sticking with a recipe that only has six ingredients, keeping our word on providing simple recipes during this SX craziness. We just got in some bok choy, which is a vegetable that can sometimes be forgotten or skipped over.
We chose this recipe because we liked that it’s a stir fry where bok choy is the main (and only) star. Now let’s get into why we love this vegetable so much. One cup of bok choy provides 70 percent of your daily value of vitamin C and 140% of vitamin A. Surprisingly, bok choy is a good source of calcium, which we all know is good for our bones, teeth, heart and muscles.
Bok choy has been cultivated for thousands of years in China and is most commonly used in soups, stews, salads and stir-frys. This vegetable is a member of the cabbage family, and when picking produce choose the fresh bok choy with dark green leaves, a white bottom and no signs or wilting or mold. After buying it, keep it in your veggie drawer of your fridge, and wash it only when you’re ready to cook with it.
Stir Fried Bok Choy with Ginger and Garlic
From: Food Network
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- 8 cups chopped fresh bok choy
- 2 Tbsp tamari
- Salt and ground black pepper
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook for 1 minute. Add bok choy and tamari and cook for 3-5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.