Bok choy, also known as Chinese cabbage, is a very versatile vegetable and can be found year round in Asian markets throughout Los Angeles. A quick and easy way to prepare bok choy is by cooking it in a fragrant garlic sauce and serving it as a side dish. My preferred way to make this dish is by cooking it in a wok. You can also make it any non-stick sauté pan.
Ingredients:
5 bunches of Chinese bok choy
1 tablespoon vegetable oil
1 garlic, sliced
2 slices of ginger cut into strips
1 tablespoon soy sauce
1 tablespoon white wine vinegar
1 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon vegetable stock
Break apart and wash the bok choy (note: take the time to wash bok choy properly as dirt and bugs can get caught in each layer.). Slice the larger pieces in half length wise. In a wok heat the vegetable oil on high and add the bok choy. Cook about 5 minutes, stirring to make sure the bok choy cooks evenly. Mix the soy sauce, vinegar, sugar, sesame oil and stock together. Remove the bok choy from the wok and keep warm. Return wok to heat and add garlic and ginger and cook about 1 minute. Add the soy mixture and cook until sugar is dissolved and the sauce starts to thicken. Add the bok choy to the sauce, mix well and serve.
**Remember to taste as you go. My measurements are estimates**
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