Don't know what to do with bok choy? Sauté and steam it for a delicious side dish. E-A-S-Y.
I recently returned from a trip to Florida, and since getting back I've been absolutely pressed for time. Because I've been in a rush in the evenings, I decided to forego my more ambitious Chinese vegetable and tofu entrée and instead cook a simple bok choy side dish that really can be served as a main dish.
Here's how you do it:
Using two heads of bok choy, which you should clean like lettuce, chop the stalk on the bias and cut the leafy part into thick strips.
In a wok, heat up a couple of tablespoons of sesame oil (medium heat). And as the oil becomes hot, mince a couple of cloves of fresh garlic. I tend to like food garlicky, so two cloves for me might be more like one clove for you.
Once the oil is hot, toss in the minced garlic and sauté for about 30 seconds. You don't want the garlic to turn brown. And then toss in the chopped up bok choy and sauté until the stalky parts start to look a little more translucent, which will take about 2-3 minutes.
Add a little bit of soy sauce to the mix to give it a kick of flavor, and then stir the bok choy some more before pouring about a half cup of water in the wok. Then turn the heat down to medium-low and cover the wok. Let it steam for about 5-7 minutes, stirring the bok choy occasionally.
Uncover the wok, and voilà! The bok choy is done and ready for plating and serving.
I usually don't season the bok choy with salt as I think the soy sauce makes it salty enough. But I do like to sprinkle toasted sesame seeds on top of the bok choy for some extra crunch.