Ingredients

The following ingredients have 4 Servings
  • 1 pound baby Bok Choy
  • 2 tablespoons sesame oil
  • grapeseed oil for the pan
  • ½ cup garlic cloves, (peeled and thinly sliced)
  • sea salt and freshly ground black pepper
  • Togarashi for garnish (if desired) *

Instruction

  • Prepare the baby bok choy. Wash and dry the bok choy. Then cut off about ¼-inch from the root end, and slice it in half, lengthwise. Place them on a sheet pan and drizzle them with the sesame oil and sprinkle with salt and pepper. Set aside.
  • Cook garlic. Coat the bottom of a large sauté pan with grapeseed oil and place it over medium-high heat. Add the garlic slices and sauté until they are just turning golden brown, about 2 minutes or so. Spoon the garlic into a bowl and set aside.
  • Cook baby bok choy. Add the bok choy to the pan and cook until some of it is golden and all of it has wilted, about 5 minutes. Season to taste with salt and pepper. (Here's how.) Mix in the crispy garlic and sprinkle with Togarashi (if desired) -- it adds a bit of heat.