Bok choy, also known as pak choy or pok choi, is a type of Chinese cabbage, that has smooth, wide, flat leaf blades at one end with the other end forming a cluster similar to that of celery. May be eaten cooked or raw.
What is the between Bok Choy and Baby Bok Choy?
Baby bok choy is harvested earlier producing smaller, more tender leaves. Full grown Bok choy, is much heartier, perfect for longer cooking times as in stir-frys.
High in fiber, vitamin C, vitamin K, vitamin A, and beta-carotene, this popular green is also an excellent source of folate, calcium, and vitamin B6. It is also considered both a cruciferous vegetable and a leafy green vegetable.
shallots or spring onion
baby bok choy
soy sauce or coconut aminos
crushed red pepper (optional)
halve or quarter each stalk (depending on the size of the bok choy) and wash under cold running water.
Heat a large skillet or wok over medium-high heat and add the oil. Swirl to coat the entire surface of the pan. As soon as the oil is hot, add the garlic and the shallots, and sautè for 1-2 minutes, stirring continuously.
Add the bok choy, soy sauce, and sesame oil. Toss and cover. Cook for approximately 2 minutes before uncovering, tossing, and covering. Continue to cook the bok choy until white parts reach desired doneness (I have found that this varies from person to person as some people prefer crunchier bok choy, while others prefer a more well-done stir-fry).
Sprinkle with crushed red pepper, if using, and drizzle with additional sesame oil, if desired.
recipe from delish.com