Garlicky Ginger Joi Choi
recipe slightly adapted from Steamy Kitchen
1 1/2 lbs joi choi, bok choy or pak choi
1 1/2 tablespoons light flavored olive oil
3 cloves garlic, minced
1 teaspoon fresh ginger, peeled and then minced
3 tablespoons water
course sea salt to taste
1/2 teaspoon sesame oil
Trim
the very end off of the joi choi and then gently separate the leaves
from the center. Leave the little baby bok choy intact in the center.
(The little center pieces were perfectly tender - we loved them.) Rinse
clean under cold running water. Drain and set aside.
In
a COLD frying pan, add the olive oil, the garlic and the ginger. Then
turn on the heat to medium. When the pan is fragrant, add the joi choi
and toss very well to coat each and every leaf with the garlic and
ginger oil. Increase heat to medium high and continue tossing (fast!)
for about 15 seconds. Add the water and cover for 1 minute. Season with
salt and drizzle a bit of sesame oil on top. Enjoy!
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