How are you doing?
Excuse my cheer and overuse of exclamation marks (!) , but Christmas is my favorite time of year. Even though Christmas this year is coming at the end of a very long and scary and tiring year, I have to say that my heart is still a bit joyous about this holiday season, even though I am cautiously joyous.
To celebrate, I have decided to create 5 days of recipes featuring green foods! All of the foods won’t be vegetables, but let’s kick off the 5 day challenge in a healthy way with a mysterious and delicious vegetable: BOK CHOY.
First, how the hell does one pronounce this vegetable’s name?
BAWHK CHOI (rhymes with hawk boyee)
If you say it that way, you’ll be close enough. But also, don’t listen to me. I am not a linguist.
For today’s recipe, I made this bok choy with some sweet glaze sauce that I had in my pantry, but you can replicate the flavor with a splash of soy sauce and a pinch (just a PINCH!) of brown sugar.
EASY SAUTéED BOK CHOY
- 2 heads of baby bok choy
- 1 tablespoon of butter (or other cooking fat)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- A drizzle of sesame oil (optional)
- A drizzle of sweet soy glaze (or use a pinch of brown sugar and splash of soy sauce together as a substitute)
- A small bit of ginger (grated or just put the knob of ginger into the pot whole)
- Salt and pepper (to taste)
1. Cut up bok choy into bite sized pieces.
2. Rinse, rinse, rinse the bok choy VERY THROUGHLY. It can be very dirty.
3. Melt the butter in a pot over medium high heat.
4. Add the bok choy. Sprinkle with a pinch of salt to begin to soften the vegetable.
5. Cook for 2-3 minutes. Add more salt, pepper, and other ingredients into the pot. Stir to coat and cook to desired doneness. I cooked mine for about 5 minutes total so the bok choy remained a bit crisp.
Watch me cook this bok choy and serve it with fluffy quinoa and baked salmon in this video: