Are you familiar with Joi Choi? This was a first for me. Once I saw it, I realized it was in the Bok Choy or Pak Choi family. I had never cooked bok choy before this. So, I was grateful for Jaden’s tips. She makes everything look so simple. In this case, it really was that easy.
My husband and I liked this a lot, although the kids were not thrilled about it. Next time I make this, I’m probably going to trim and save the stems for stir-fry and soups (I think they would work better that way). The leaves were our favorite part of the saute, still crisp and warm from the skillet, coated in garlic and ginger.
- 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!