Bok Choy is one of those vegetables that is extremely easy to grow. It matures in 40-45 days and is tastes great stir fried or in soups. Though I have not added them to dals and curries they should work perfectly well. Bok Choy is a vitamin and fiber rich green vegetable that is readily available even if you are not interested in growing them. Increasing the fiber content and vegetable intake is always a good thing for your health.
The original recipe for this was from a friend.
Bok Choy Stir Fry
Preparation Time: 10 minutes
Cooking Time: 12 minutes
- Baby Bok Choy 3 heads or 15-20 individual Bok Choy stems
- garlic 2 pods (diced fine or crushed and chopped
- Red Pepper flakes 1/2 tsp or 1/2 tsp pepper powder (add more or less to your taste)
- 1 tsp soy sauce (optional)
- 1/4 tsp oil
- salt to taste
- Make sure to clean the Bok Choy well and dry them.
- Remove the leaflets one by one and cut them lengthwise can use both the white and the green part, chop just the hard bottom part.
- Heat oil in a wok/pan and saute the garlic for 1/2 a minute, take care not to burn the garlic.
- Add the cut Bok Choy with a little bit of salt.
- Add the pepper flakes or pepper powder, and let them cook a little bit for about 4-5 minutes till the leaves are wilted.
- Raise the heat and add the soy sauce if using, stir for a minute and turn off the heat.