One of the perks of living in China is the vegetable market. Teaming with fruits & vegetables I had never usually seen before. A trip to the market is such a sight for sore eyes. Beautiful green vegetables, lush fiery red fruits.. initially all I did was buy dragon fruits by the tons and devour them in the privacy of my home.
Bok choy is one leafy vegetable I couldn’t have enough of. Wonderfully versatile and cooked within minutes. It’s easy simple and elegant on a plate. For the past week this stir fry has become sort of a staple breakfast- it’s easy, delicious, nutritious and a few drops of oil are more than sufficient.. i.e. healthy and low cal..
2-3 stalk of bok choy (see picture)
1 medium sized garlic chopped fine
1/2 tsp salt
1 tsp pepper
2 tbsp water
1 tbsp any vegetable oil
very easy & very quick.
Wash your bok choys thoroughly and cut the base of the stalks so that all the leaves with their stems are separate. Wash the vegetable and pat them dry on a kitchen towel.
In a non stick pan heat the oil and add the garlic. Let it almost brown and add in the bok choys. Now this is the best part, before you start wondering how will these leaves ever cook, they start wilting giving off the greenest sheen possible. Just stir it well to mix it with the cooking garlic and pour in the water…. this is almost done now. Just mix it all together and keep stirring it for not more than 2-3 minutes.
Add in the salt and pepper and give it a final stir.
Now stand back and look at it.. so green, so luscious, so beautiful..