A great way to serve fresh greens!

Adapted from a recipe by James Oseland

Ingredients

• 1 lb Baby Bok Choy
• 3 tablespoons peanut oil
• 4 cloves garlic
• ¼ tsp salt
• 1 or 2 fresh red chilies stemmed and cut on the diagonal into thin pieces (Holland Fresno or Cayenne) optional

Preparation

1. Trim the bottom ends off and discard. Wash the greens in several changes of very cold water. Inspect nooks where the leaves meet the stems for sand and dirt. Cut cleaned bok choy lengthwise into quarters. Spin to dry or air dry on a kitchen towel or paper towels.
2. Heat oil over medium high heat in a wok or large skillet (not non-stick). When hot but not smoking add the garlic, salt and chiles, if using.
3. Sautee stirring until the garlic just begins to lose its rawness, about 1 minute. (do not let garlic brown)
4. Add the bok choy.
5. Raise the heat slightly and immediately begin to vigorously stir fry the bok choy around the pot.
6. Continue to stir fry vigorously until the greens just begin to go limp but the leaves remain a spring green color and the stems are still crunchy and crisp, 3 – 4 minutes.
7. Salt as desired.

Serving

- Serve immediately on a large platter.
- Be careful not to pile the greens in a serving bowl as they will continue to cook and become mushy.

Tags: bok choi, Bok Choy, peanut oil, red chilies
Posted in Healthy Eating, Kitchen Table Cuisine, KTC-recipes