Bok Choy and Garlic Sauté
This dish is as simple as it gets, because of little processing, the flavours are strong so this dish makes the best side for some simple rice!
- 2 tbsp oil
- 1 tbsp sesame oil
- 8-10 cloves of thinly sliced garlic
- 3-4 stalks of bok choy cut in halves
- ½ tbsp soy sauce
- 1 tsp onion powder
- Salt to taste
- 1 tsp sesame seeds
- Smoke the oils in the pan.
- Add the sliced garlic and fry till golden brown, make sure not to burn your garlic.
- Add in your bok choy and seer until your leaves have wilted a little, add a splash of water and cover the pan with a lid for two minutes.
- Add in the soy sauce, onion powder, and salt. Toss until it has coated the bok choy well for about two minutes on a medium flame.
- Arrange it neatly on a serving plate and garnish with some sesame seeds.
- Serve hot!
Now when I said bok choy is a versatile ingredient I wasn’t joking!
For our next recipe, we have an interesting and rather daring approach to cooking Bok Choy.
Let me introduce you to Anusha Rajagopal, an advocate by profession but also the content creator, recipe developer, photographer, and video creator for Tomato Blues, a blog where you will find vegetarian and vegan recipes with Indian roots and from all over the world.
We found this amazing recipe from her blog
Bok Choy Kootu
Approach this with an open mind, Bok Choy Kootu- Bok Choy and lentils cooked in a coconut-based curry sauce. It is vegan and tastes great with plain rice and roti.
- 2 stalks bok choy, chopped
- 1 onion medium, peeled and finely chopped
- 1 tomato small, chopped finely
- ¼ cup moong dal
- 2 tbsp Oil
- ½ tsp Turmeric powder
- curry leaves a sprig
- 1 tsp Mustard seeds
- 1 tsp urad dal
- For The Spice Paste:
- 2 tbsp freshly grated coconut
- 1 tsp cumin seeds
- 4 to 5 green chilies