Gentle Bok Choy
I wanted the taste of the vegetables to shine through here. So many times I find myself adding little things to produce a certain flavour rather than appreciating the natural taste inherent in the ingredient itself. So to that, I said, No! Haha, I was trying to go for theatrical drama there! Really though, this dish really does accent the taste of every ingredient and it really is just a gentle, delicious and healthy side.
1 tsp extra virgin olive oil
1 Small onion, sliced into sticks
1 Large stalk of celery, sliced
3 Cloves garlic, crushed
4 – 6 Baby Bok choy, cleaned (see notes)
Heat a large pan with a tight-fitting lid over high heat and then add the oil.
When the oil is hot add in the onion and celery; season with salt and pepper.
Sauté for a minute, until the veggies just start to soften.
Stir in the garlic and sauté for 30 seconds, careful not to let the garlic burn.
Add the bok Choy to the pan and season with salt and pepper.
Drop the heat to medium high and cover the pan with a lid.
Let the bok choy steam for one minute.
- You want the bok choy a little bit wet because it helps the steaming process.
- If you don’t have a pan with a tight fitting lid then you can cover your pan with a baking sheet.
- To clean bok choy: fill your sink with cold water. Slice the bottom of the stem off of the bok choy (white at the bottom) and then slice the bok choy in half, lengthwise. Then submerge the bok choy in the cold water and agitate it; this is to get any sand or dirt off the leaves. Transfer from the sink to the pan, shake off the excess water first and remember to stay back so you don’t get splashed.