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03 March 2013

Gingered Bok Choy

Filipinos are very familiar with the concept of boiling / steaming greens usually served with fish sauce and is a nice accompaniment to fried meat or fish.  My favourites include the crispy tips of chayote/sayote greens, kangkong (water spinach), and kamote (sweet potato) greens.  I am now including Bok Choy in that list.

If you are keeping tabs on your salt intake, this gingered version will come handy.  I am not sure yet how this treatment will work on the other greens I mentioned, but it's great with the bok choy.  The leaves have a distinct flavour which is not masked by the ginger.

2 heads bok choy
2 tsp grated ginger
2 cloves garlic,crushed and chopped
2 tsp oil (I used rice bran oil)
2 tsp water

Cut the bok choy lengthwise and wash thoroughly.
Heat up the oil in a pan over medium-high heat.  Saute the garlic and ginger for a minute.
Add the bok choy and water.  Drizzle a teaspoon of salad oil or rice bran oil (optional).  Cover for 2-3 minutes or until bok choy is withered.

Serve hot.

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