This juicy Asian green is fast and simple to make. Bok Choy may become a regular at your table after you discover the ease of cooking it. I’d made Baby Bock Choy before, but had never got around to experimenting with regular version.
As luck would have it, we had a beautiful Bok Choy in our local Bountiful Basket. I found a recipe in Greens Glorious Greens and made it more paleo. I always see greens as a great way to enjoy healthy fats. In addition, the fats enhance the absorption of the fat soluble vitamins in the greens.
When you stir-fry everything must be ready before you begin. The cooking only takes a few minutes and proper preparation is the key to success.
Cut off the bottom of the plant, this will allow all the stalks to separate. Wash everything in water and discard and bruised or browned pieces. Chop the leafy parts off of the stocks, chop into small pieces and place in one bowl. Chop up the stalks to the desired size and place in another bowl.
Dice about a teaspoon of ginger and 3 cloves of garlic. Have 3 to 4 tablespoons of broth ready.
Heat your oil in the wok (a fry pan will work too) on high.. My favorite is 2 to 3 tablespoons of Palm Shortening and 1 tablespoon of Virgin Red Palm Oil. The Palm shortening is very heat stable and will take the ginger and garlic flavor nicely. The virgin Palm Oil adds to the flavor, but will give the dish a slight orange hew.
Once the oil is heated, swirl to coat the pan. Add the ginger and garlic, stir quickly and add the stalks after about 20 seconds (to prevent the garlic from burning). Stir the stalks for about one minute.
Then add the chopped leafy portion, stir well. Add, the broth and salt. Stir and cover for about 2 minutes. The broth will steam cook the greens.
This is a great side dish for many meals or you can turn it into a meal. If you have leftover meat in the refrigerator, just slice it thinly or pull apart the previously cooked meat. Then add it at the end of cooking giving it an extra 30 seconds to a minute to warm – serve.