Quick-Cooked Bok Choy

Chop, skillet, plate, eat.

Time:

20 minutes

Ingredients

  • 1 head bok choy
  • 3 tablespoons of neutral oil - canola, peanut, grapeseed, or corn
  • 1/2 cup water or vegetable stock
  • salt and freshly ground pepper

Directions

Cut the leaves from the stems of the bok choy.  Trim the stems as necessary and roughly chop into 1 inch pieces.  Roughly chop the leaves.
Put the oil into a large skillet and heat over medium high heat.  Once the skillet is hot, add the stems and cook, stirring occasionally, until they just lose their crunch, about 3 minutes.  Add the greens and add about ½ cup water or stock.
Cook, stirring occasionally, until the liquid evaporates and the stems become very tender, about 10 minutes.  Sprinkle with salt and pepper and serve immediately.

Source:

How to Cook Everything - Mark Bittman

Produce: