24 Feb 2015

Bok Choy Stir-fry

This is the first time I've ever bought this green! Every time I come across this Chinese leafy cabbage (locally called so...) in the market... I had inhibitions. But this week I overcame it and bought two bunches home. I've tasted this in Chinese restaurant noodles. They were crunchy and went along well with those flavors. I wanted to try a simple recipe in an Indian style to understand them better. They, like any other greens got cooked in no matter of time. While on the stove, there was an earthy aroma indicating its freshness.... and undoubtedly they are a low calorie veggie with abundant nutrients. Do include them in your daily routine intake!!

You will need..........
  • 2 bunches of Bok Choy
  • 12 garlic pods
  • An inch of ginger
  • Salt and pepper to taste
  • 1 tsp of oil

Get going..........

Cut down the end portion of Bok Choy and rinse them well. After the water is drained, slice the stem and leaves. Mince the ginger and garlic.
Heat oil in a kadai and temper it with garlic and ginger pieces. After their flavors get into the oil add the bok choy stem pieces and stir them until they turn green in colour. Now add in the leaf part and saute until cooked. This will only take a few minutes. Switch off. Add the required salt and pepper.
That's it, you're Bok Choy stir-fry is ready.

Enjoy with hot steaming rice and rasam!!!!!!!!!!

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