Quick Baby Bok Choy With Garlic Recipes

Steps:

• Bring a large pot of water to a boil. Add bok choy (in two batches, if necessary), and cook until tender, 5 to 7 minutes. Drain in a colander; let stand at least 5 minutes. Transfer to a serving dish.
• Meanwhile, cook ginger and garlic in oil in a small saucepan over medium-low heat, stirring, until ginger and garlic are soft, about 8 minutes. Add tamari and oyster sauce; cook, stirring, until heated through, about 30 seconds more. Pour sauce over bok choy; toss to coat.

Steps:

• Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.

Steps:

• Heat a wok over medium heat. Add oil and allow to get hot. Add garlic and stir-fry until fragrant, about 30 seconds. Add bok choy and cook for 30 seconds. Season with soy sauce, sugar, and salt and stir-fry for 1 minute.
• Pour water into the wok, cover, and simmer until leaves are dark green and stems are tender, but still firm, 2 to 3 minutes. Remove from heat, drizzle with sesame oil, and season with pepper.

Steps:

• Melt butter in heavy large skillet over moderate heat.
• Add minced garlic and saute about 2-3 minutes until barely golden/brown.
• Add bok choy and chicken broth and simmer until bok choy is tender, turning occasionally, about 8 minutes.
• Season with salt and pepper.
• Use a slotted spoon to serve.

Steps:

• In a large skillet, heat vegetable oil over medium-high. Add garlic and stir until fragrant, 10 seconds. Add baby bok choy and cook, stirring frequently, until leaves are wilted and stems are crisp-tender, about 4 minutes. Add red-pepper flakes and sesame oil. Season to taste with soy sauce and toss to combine.