Monday, March 18, 2013

Sauteed Bok Choy with Ginger & Garlic

Bok Choy / Chinese cabbage - 1 big bunch,
Olive Oil - 1/2 tbsp
Ginger - 5 cloves, minced
Garlic - 1 tsp, grated
Green Chili / Jalapeno - 1, chopped
Rock Salt
Water - 1/2 cup

Trim the thick end of the bok choy and separate the stems. Wash well and keep aside.

Heat a pan / wok over high flame. Add the olive oil and immediately add the green chili, garlic and ginger. Saute for a couple of seconds.

Add the bok choy stems and saute on high heat for a few seconds. Add the water, salt and cover and steam for a few minutes till the water is evaporated and the bok choy is tender.

Serve immediately as a side.


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