A Simple Bok Choy Recipe (52 New Foods, Around the World Week 4) January 26 2013, 12 Comments
Our simple, sizzling bok choy recipe with a hint of garlic and ginger
makes a super side for a healthy supper.
Bok choy is one of my favorite Asian greens, but it took some time for my kids to warm up to this simple vegetable. Was it because they felt that it was their responsibility to be wary of anything leafy-green? Regardless, I was determined to turn the tables.
Last year I started to feature bok choy in clay pot rice – sweet and salty flavors mingling together with a few crispy bites of green was a taste my kids loved. But my goal this week was to get them to enjoy this friendly Asian cabbage in the same way that they love a side of broccoli – simple and green. The trick was lightly stir-frying the bok choy in freshly minced ginger and garlic, and adding a little touch of salty flavor with Braggs Liquid Amino Acids – it’s made with unfermented non-GMO soy beans and has a flavor similar to soy sauce. You can find it in most organic markets and health food stores.
As I started to write this post, I searched for more information about soy, and Braggs in particular, to uncover any new health concerns. I first turned to Marion Nestle for the scoop on soy in general, then reviewed an interview with Michael Pollan on NPR (way back in 2008) where the topic of using Braggs came up. In the end, I’d recommend making this simple bok choy recipe with non-GMO Tamari (like San-J Tamari) if you want a little salty flavor, but you can also just simmer up the bok choy with garlic and ginger and leave it at that. It’s up to you to decide.
A Simple Bok Choy Recipe
Prep time: 5 minutes
Cook time: 7 to 9 minutes
Yield: Makes 4 servings
Crunch a Color points: 10 green
4 bunches of bok choy
3 slices of fresh ginger, minced
3 cloves of fresh garlic, minced
1 tsp non-GMO Tamari sauce
2 Tbsp grapeseed oil
Sesame seeds for garnish
1. Mince the ginger, then the garlic. My kids love using their big muscles to put the ginger and garlic through the press! Set aside.
2. Chop off the ends of the bok choy and discard. Then chop the remaining leaves into 1-inch sections.
My budding artist was fascinated with the pattern made by the chopped ends of the bok choy. Beautiful!
3. Give the bok choy a bath in a bowl of cool water. Swish the greens around gently, letting the dirt sink to the bottom of the bowl.
4. Scoop out the bok choy from the bowl and into a sieve. The dirt will be left at the bottom of the bowl. Give the bok choy another quick rinse with water.
5. Heat a wok over medium heat. Once the wok is hot, add the grapeseed oil, ginger and garlic. Simmer gently for about 2 minutes. Then add the bok choy and stir-fry for another 5 to 7 minutes, or until the leaves are bright green with slightly brown edges. At the very end, add the Tamari and toss gently in the pan to coat evenly.
6. Garnish with a few sesame seeds. Serve immediately.
* What is your favorite way to enjoy bok choy? Post your pictures and recipe ideas on our Facebook page.
Craving more easy recipes to try? Catch up on last week’s recipe: Easy Orange Granita.
About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Rachael Ray's Yum-O, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.