Ingredients
Method
- First off, wash that Bok Choy. Chop off the stubborn base and part the leaves like you would with a good book.
- Get that pan out, heat up the olive oil but not too hot, okay?
- Once you see it shimmering, like morning dew, toss in the garlic. Stir till it sings – or you know, gets fragrant.
- Next, a sprinkle of red pepper flakes. Spice it up!
- Time for the star: Bok Choy! Ensure every leaf gets some garlic and spice love.
- Pour in the soy sauce and that dash of sesame oil.
- A sprinkle of salt and pepper, and you’re nearly there.
- Sauté till the Bok Choy’s as green as a rainforest and the stems have a friendly crunch, roughly 5 minutes.
- Plate it up, admire your handiwork, and dig in!
Notes
Trust me on this: Fresh garlic changes the game. Avoid the bottled ones.
If you’re feeling spicy, just add more red pepper flakes.
No one likes overcooked veggies. Watch that Bok Choy!
A hint of lemon at the end? Chef’s kiss.
If you’re feeling spicy, just add more red pepper flakes.
No one likes overcooked veggies. Watch that Bok Choy!
A hint of lemon at the end? Chef’s kiss.