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Sautéed Baby Bok Choy

Name: Sautéed Baby Bok Choy
Total time: 20 min
Cuisine: Asian, Asia
Ingredients: 4 teaspoons, vegetable oil; 2 , garlic cloves, minced; 8 small heads, baby bok choy (1 1/2 to 2 ounces each), halved, washed thoroughly, and spun dry; 2 tablespoons, water; 1/4 teaspoon, salt

By Sandra Wu ･ Appears in Cook's Illustrated March/April 2017

This vegetable’s clean, mild flavor is an asset.

YIELD 4

TIME 20 minutes

Why This Recipe Works

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Gather Your Ingredients

2 garlic cloves, minced

8 small heads baby bok choy (1 1/2 to 2 ounces each), halved, washed thoroughly, and spun dry

2 tablespoons water

¼ teaspoon salt

Key Equipment

Before You Begin

If using heads larger than 2 ounces each, quarter them instead of halving. We spin the bok choy dry after washing to avoid adding too much water to the pan.

Instructions

Combine 1 teaspoon oil and garlic in small bowl; set aside.

Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add bok choy and water and immediately cover. Cook, covered, shaking pan occasionally, for 2 minutes. Remove lid, toss bok choy, and then push bok choy to sides of skillet. Add garlic mixture to center and cook, stirring constantly, until fragrant, about 20 seconds. Stir garlic mixture into bok choy, sprinkle with salt, and continue to cook, stirring constantly, until all water has evaporated, stems are crisp-tender, and leaves are wilted, 1 to 2 minutes longer. Transfer to platter and serve.

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