Sauteed Bok Choy and Broccoli


Sauteed Bok Choy and Broccoli

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March 29, 2017

Sauteed Bok Choy and Broccoli


1 pound bok choy (or tatsoi)

1 pound broccoli

2 tablespoons vegetable oil, such as safflower

1 garlic clove, chopped

1 tablespoon finely grated fresh ginger

1 to 2 tablespoons soy sauce


1Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.

2 Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.

3 In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.

4 Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes. Press ginger in a sieve over skillet to release juices. Stir in soy sauce.