I adore this simple bok choy recipe! See how to make sauted bok choy with fresh lemon and garlic in underneath 10 minutes. Make this as a side dish or add your favorite protein for a complete meal. Leap to the 10 Minute Lemon Garlic Sauteed Bok Choy Recipe or go through on to see our guidelines for creating it.
Watch How We Cook Bok Choy
What is Bok Choy
If you are questioning what bok choy is, let’s get that out of the way initial. Much more just lately, we have been noticing bok choy demonstrate up in our regional grocery retailer.
It’s in the very same household of veggies as broccoli, cabbage, and cauliflower. It’s light, crisp, and crunchy on the bottom and has dark green leaves on leading. It tastes mild and we totally adore it — especially when we swiftly stir-fry or saute it. The leaves wilt a little and the white bottoms remain light and crisp.
Our Favored Way to Cook Bok Choy
This recipe was truly the end result of a blunder — I was throwing with each other a swift lunch although making use of up as significantly of what was left in the fridge as I could. I threw bok choy into the skillet intending to toss and flip it frequently so that it cooked slightly, but didn’t brown. Instead, I became distracted and realized that I had left it in the skillet, with no moving it for a couple of minutes. (Thanks, Instagram)
This left the underside of the bok choy browned and caramelized. The garlic in the pan was also toasted pretty dark. Pondering that I’d ruined it, we had a taste. After a generous squeeze of lemon and a tiny drizzle of olive oil, we recognized it was a single of our favored veggie dishes we’ve manufactured in a even though. So that’s why we are sharing it with you.
That mistake has rapidly turned into a single of our preferred approaches to cook bok choy! Right here are the simple steps:
How We Cook Bok Choy, Phase-By-Stage
Prep the bok choy. Eliminate any discolored outer stalks of the bok choy and discard them (or save for stock later on). Place the bok choy into a colander and rinse with amazing water, rubbing any grit or grime from in between the leaves. Trim the ends then slice every bok choy in half lengthwise. Or if they are large, minimize into quarters. Pat dry.
Combine oil, garlic, and red pepper flakes in a cold skillet, and then area in excess of medium heat. The cold skillet prevents over-browning the garlic.
Cook the bok choy in one particular layer in the skillet. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, till the bottom is beginning to turn brown. Flip then cook right up until the green leaves have wilted and the white bottoms are starting to soften, but still have some crunch.
Serve with lemon juice and a small olive oil drizzled on best.
The total dish comes with each other in under ten minutes and it’s fantastic as a bed for this baked salmon or served as a light side with roasted chicken. I’ve also spooned canned albacore tuna on leading and drizzled almost everything with a tiny a lot more olive oil and loved it.
Here’s an additional idea, attempt swapping fresh garlic for roasted garlic! Roasted garlic is one particular of the best things you can make in your oven. Here’s how we roast garlic as nicely as lots of approaches to use it.
More Effortless Vegetable Recipes
ten Minute Lemon Garlic Sauteed Bok Choy
Boy choy is a nutritious vegetable and an outstanding source of vitamin C and vitamin A. It tastes mild and when cooked properly has a light crunch at the bottom with wilted greens on prime. When making the recipe beneath, it’s important not to burn up the garlic. I really like this when the garlic is nicely toasted, but if the garlic turns really dark brown, it will taste bitter.
Yet another point to note is that even when you have eliminated the bok choy from the pan, it continues to wilt and soften. So if you observe the garlic browning too much, it’s okay to transfer almost everything out of the pan a minute early.
You Will Need
1 pound little one bok choy
one 1/2 tablespoons extra-virgin olive oil
three garlic cloves, minced
Pinch crushed red pepper flakes
Half of a lemon, lower into wedges
Take away any discolored outer stalks of the bok choy and discard them (or save for stock later on). Location the bok choy into a colander and rinse with awesome water, rubbing any grit or filth from among the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, lower into quarters. Pat dry.
Include the oil, garlic and red pepper flakes to a broad room-temperature skillet. Place more than medium heat and cook, stirring sometimes, till the oil begins to bubble around the garlic, but before the garlic begins to turn light brown.
Toss in the boy choy and spread into a single layer. Sprinkle with about one/4 teaspoon of salt then cook, without stirring, right up until the bottom is commencing to turn brown, about two minutes.
Flip then cook an additional two minutes or right up until the green leaves have wilted and the white bottoms are starting to soften, but nevertheless have some crunch.
Transfer to a platter then squeeze two lemon wedges on best. A teaspoon or so of olive oil is wonderful, also. Serve with much more lemon wedges on the side.
Adam and Joanne’s Guidelines
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