Sauteed Bok Choy

I’m more of a fan of baby bok choy, but we’ve been getting large bok choy in our CSA box recently.  This is probably the best way I’ve prepared it.  It’s simple, but strongly flavored, which masks the bitterness of bok choy that I don’t care for.


  • 1 large bok choy
  • 1 Tbsp sesame oil
  • 2 Tbsp reduced sodium tamari (or to taste)
  • 3 cloves garlic, minced
  • 1 – 2 Tbsp minced ginger

Chop the bottom inch or two off of the bottom of the boy chok.  Chop the white stems into inch-long chunks.  If they are particularly thick, carefully slice their thickness in half.  Separately, coarsely chop the greens.

Heat the sesame oil in a saute pan.  When hot, add 1 Tbsp of the tamari and white stems of the bok choy.  Cover and cook, stirring every couple of minutes.  After a couple of minutes, add the garlic and ginger and stir well.  Cook until the stems are starting to become transparent.  At that point, add the greens and the other tablespoon of tamari.  Cover and allow to cook until the greens are wilted.  Uncover and stir well.  Cook uncovered until done to your liking.  Serve immediately.



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