Total time: 10 minutes
Note: From Vicki Fan. Baby bok choy is available at many local farmers markets and Asian markets. Use the smallest baby bok choy you can find, about 2 1/2 inches long if possible; 99 Ranch stores sometimes sell tiny baby bok choy. If larger, cut them in half lengthwise. Keep a saucepan of simmering water or chicken or vegetable stock on the stove to add to the bok choy while cooking.
2 tablespoons canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger
12 baby bok choy, whole (trimmed)
Kosher salt and freshly ground black pepper
1. Heat a wok over medium-high heat, add the canola oil and swirl the wok around to coat the pan. Heat until you see a wisp of smoke. Add the garlic and ginger and quickly stir fry for just a few seconds, stirring with chopsticks.
2. Add the bok choy and stir to coat. Add 2 tablespoons hot water and cover. Let the bok choy steam about 2 to 3 minutes, stirring a few times and checking to make sure the vegetables don't burn. Add a little more water if necessary and a pinch of salt and pepper. Serve immediately.
Each serving: 72 calories; 1 gram protein; 2 grams carbohydrates; 1 gram fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 46 mg. sodium.
Copyright © 2014, Los Angeles Times