Try as I might, I can’t exist on baked goods alone, so I’m inaugurating Vegnesday as a way to break up the breads with a few (delicious) vegetables. Fair warning: this baby bok choy was not baked. Sure, this is a blog about baking, and I promise I’ll bake lots of veggies at some point, but I’m starting with this and I make the rules.
Bok choy is so, so very easy to cook and make delicious. This recipe took less than 10 minutes to make, and that included the chopping. Perfect for a weeknight. I made chicken breasts to go with it, and presto chango – healthy dinner!
- Prep time: <5 minutes
- Cook time: 5 minutes
- Serves: 2-4 servings
1.5 tablespoons sesame oil
3 bags/about 9 individual heads of baby bok choy, washed, the bottoms trimmed off, and chopped in half
1 tablespoon honey
- 1 tablespoon chopped ginger (I used pre-made ginger stir-in paste)
3 tablespoons soy sauce
Heat the sesame oil in a large frying pan/wok over high heat. Swirl to coat. Add the bok choy. Stir-fry for 2 minutes or until just wilted. Add honey, ginger, and soy sauce. Stir-fry for 2 to 3 minutes or until the bok choy is just tender.
Remove from heat and serve. Yes, it’s really that easy.
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