Ingredients
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4 bunches of Bok choy
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2 tbsp. of Extra Virgin olive oil
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1 clove of Garlic
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1 tbsp. of Soy sauce (gluten-free)
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1 tbsp. of Sesame
Directions
Bok choy, AKA pak choi, a cabbage that does not form a head, is a popular ingredient in Asian cuisines and is already actively grown and sold in Europe. In Vienna, you can easily buy it in supermarkets and the markets and it’s local. What makes it interesting? First, it’s cabbage, which means it’s a detox aid, just like all cruciferous plants.
Besides, bok choy is full of minerals and vitamins, plus fiber! I highly recommend including it in your diet!
You can eat bok choy raw, adding it to salads and just like that, or you can make very quick and healthy dishes with it. Today we’re making bok choy with garlic and soy sauce in a pan. It only takes 15 minutes and it’s delicious!
Today's visits: 1.
Steps
1
Done
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On the market, you can find two sizes of bok choy, small young bundles with leaves up to 15 cm long, the so-called baby bok choy, and larger plants. The cooking will be slightly different. |
2
Done
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Heat olive oil in a large frying pan over medium heat. Place the baby bok choy on the pan with the cut side down in a single layer and fry until caramelized. Then flip and fry the other side, once again, until caramelized. Now add garlic and fry all together for about 1 minute, then drizzle with soy sauce and cook until it has evaporated fully for about 1 minute. Then place it on a plate to serve and sprinkle it with sesame seeds. It's done! Serve immediately. |
3
Done
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If you use large plants with dense leaves, disassemble the cabbage into separate leaves. Then wash, dry and cut each into white and green parts. |