- 1 teaspoon olive oil
- 4 green onions, white & green parts, sliced
- 1 large garlic clove, minced
- 2 or three grinds of black pepper
**One of my favorite cooking pans is my wok. I love the broad, steep-sided pan and use it frequently for steam-sauteeing veggies. If you don’t have a wok, you may need to scale this recipe differently and steam your bok choy in many small batches.**
Heat oil on medium-high heat and add green onions, garlic and pepper. Stir frequently with a heat-proof spatula or a wooden spoon, and cook for about 1-2 minutes.
- 1 cup water (I prefer to cook with water that I have filtered with Britta-filter)
- 1 teaspoon salt
Add to the above and stir to combine
- 10 baby bok choy, that have been split into 2 and rinsed well of any dirt + any bruised or brown outer leaves removed
Add to the aromatic “bath,” starting cut side down and cook for 1 minute on medium-high heat. Using tongs, turn over and cook 1 additional minute.
Remove cooked bok choy from wok, and allow to cool, in a single layer. Important not to stack these on top of each other until they have finished cooling, or they will continue cooking and over-cook.
Cook in batches this way, until you have steamed all of your baby bok choy.
Once cool, pour aromatic “bath” (green onion, garlic & salty water) over entire container of bok choy, cover and refrigerate.
Yield: 10 portions of 1 split baby bok choy, per serving.