Chef Johns Garlic And Ginger Bok Choy Recipes

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

Steps:

• Trim bottom from boy choy heads. Cut leaves from stalks. Cut stalks into 1/2-inch chunks. Gather large leaves and cut into halves.
• Heat vegetable oil over high heat. Saute bok choy stalks and bell pepper in hot oil until just beginning to soften, about 1 minute.
• Stir garlic, ginger, and red pepper flakes into the bok choy mixture; saute until garlic and ginger are fragrant, about 1 minute more.
• Stir bok choy leaves, soy sauce, and sesame oil into the bok choy mixture; saute just until the leaves turn a bright green and beginning to soften, about 1 minute more.

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.