At first you don’t succeed, try, try again. That’s how the saying goes and for me, applies no better than in the world of cooking. I was not blessed with any innate culinary skills. I have burnt many a baked good, and overcooked many a meat until tasteless. It is a hobby that is sometimes bittersweet (though I love it all the same).

Bok choy is something I’ve been trying to become comfortable with and the ride has been… educational. I wanted something light to accompany future asian dishes and for some time this vegetable did not want to cooperate. However, eventually progress was made.

Bok choy is a cheap healthy vegetable also known as chinese cabbage. This simple dish would go well with a heavy stir fry to balance out the meal.

Baby Bok Choy Stir-Fry with Garlic and Ginger

1 to 1 1/2 pounds baby bok choy
1 tablespoon peanut oil
1 teaspoon sesame oil
3 large loves of garlic; minced
1 tablespoon and one teaspoon of ginger; minced
1 teaspoon salt
1 tablespoon dark soy sauce (use regular if you don’t have any)

Cut the bottom end of the baby bok choy and separate the leaves. Rinse and dry.

Mash the garlic with the salt briefly to get more of the flavor out. Put a wok or large pan on high heat. Immediately, before the wok heats up, add both oils along with the garlic and ginger and cook until fragrant; approximately one minute.

Add the bok choy leaves along with the soy sauce. Continue tossing to coat and stir-fry until green ends begin to wilt and the tougher base is crisp but hot and slightly tender.

Tags: stir-fry, vegetable, vegetarian, wok

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