Hot Bok Choy

Bok choy is one of my all time favorite vegetables. It’s crunchy, water-filled, and has a unique flavor (lightly onion and chicory tastes). I was inspired to make ‘hot bok choy’ after a dish I loved while dining in China town in NYC. This dish brings the heat, but is still flavor-forward, so if you like spice, it’s for you! This dish is awesome all by itself, along with some white rice, or as part of Rainbow Bowls.

ingredients

2 tbsp oil
4 stalks green onion, chopped
1/8 cup soy sauce
1’’ ginger, peeled, grated
2 cloves garlic, minced
2 tsp red pepper flakes
4 cups bok choy, roughly chopped (about 5 medium sized bok choy)

instructions

Heat oil in a large skillet over medium-high.
Add onions and sauté over medium for about 5 minutes.
Meanwhile, whisk together soy sauce, ginger, garlic, and red pepper flakes, and add to the pan.
Once sauce and onions are combined, add bok choy and cook until the dark green tops of the bok choy are wilted (5-8 minutes).
Serve immediately with rice, or as a Rainbow Bowl.