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Baby Bok Choy with Ginger and Garlic

Source of Recipe

From "See You On Sunday" by Sam Sifton


Recipe Introduction

"This is a simple sauté, barely a stir-fry, which yields a tangle of greens scented with ginger and garlic. Serve it alongside rice as a main dish, or alongside rice and any protein that's even remotely Asian in its flavors. It is crisp-soft, salty-sweet: a Sondheim song on a plate."

List of Ingredients

â—¦ 4 heads baby bok choy
â—¦ 2 tablespoons neutral oil, such as canola or grapeseed
â—¦ 4 to 6 cloves garlic, peeled and minced
â—¦ 2 tablespoons minced fresh ginger
â—¦ Red pepper flakes
â—¦ 4 teaspoons soy sauce
â—¦ Freshly ground black pepper


Recipe

Cut the baby bok choy in half lengthwise. Cut out the core in the bottom of each cabbage. Remove the stalks, then cut them each in half lengthwise.

Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and red pepper flakes to taste, then cook, stirring constantly, for about 45 seconds. Add the bok choy and soy sauce. Stir until evenly coated and sauté for an additional 3 to 4 minutes, until the greens are wilted and the stalks are just beginning to become tender.

Season to taste with pepper, adjust the seasonings, and serve on a warmed platter.