steamed bb bok choy
I love vegetables. LOVE vegetables. But disappointingly I was just never good at cooking them the way restaurants do it... until I found this recipe. You literally cannot fail with this veggie steaming technique.
Notes from the original recipe: Make sure you don’t overcook bok choy. It should still be a bit crunchy and a vibrant green color. It is also nice with a little ginger, garlic and hot sauce.
ingredients
24 whole baby bok choy
¼ tsp sesame oil
1 tbsp canola oil
salt, pepper, garlic
steps
Cut it into your desired eating size - I personally like pulling the outer leaves off. Clean the bok choy in cold water. Drain, or well, spin it really hard in the salad spinner.
Heat a wok or large fry pan over medium-high heat. Add the sesame and canola oil.
Once the oil is hot, add the bok choy and turn the heat down to medium. Toss to coat with the oil. Season to taste with salt and pepper. Optionally add in some garlic.
Add a few tablespoons of water and cover to steam.
Let steam for about 2 minutes or until the bok choy is tender but still a little bit crunchy. Serve immediately.