Sauteed Garlic Soy Bok Choy
This sauteed garlic and soy sauce bok choy is a great side to almost any meal, and it's super easy as well. One of my favorite combinations is this bok choy and my honey soy salmon. With some simple white rice, it makes for a delicious meal.
Ingredients
- 1 medium-large head of bok choy or 3 heads of baby bok choy
- 1 tsp olive oil
- 3-4 cloves garlic
- 2 scallions
- 1/2 tsp fresh, minced ginger optional
- 1/3 cup soy sauce
- 1/4 cup water
Instructions
- Clean the bok choy. Cut off about 1-1 1/2 inches of the thickest part of the stem, the bottom.
- Separate the leaves of the bok choy and rinse to clean. For the medium/large bok choy, cut each leaf in half where the stem ends. If using baby bok choy, there is no need to do this.
- Heat a cast iron pan to medium-high heat. Add the olive oil.
- Add the garlic, scallions and ginger and saute for 2 minutes. Then, add the bok choy leaves and saute for an additional 3 minutes.
- Turn the heat down to low, and add the soy sauce and water. Place the lid on, and let the bok choy steam for about 15 minutes.
- You are looking for the stems to be completely cooked through, and easily poked with a fork. Enjoy!
Notes
- Macros: 1.4 g fat, 6.1 g carbohydrates, 3.4 g protein
- See blog post for more detailed instructions, including tips on selecting the best bok choy.