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Bok Choy with Fried Garlic

- Serves 2-3

Pak Choi or Bok Choy is a kind of Chinese cabbage available in Southern China and parts of Southeast Asia. It has wide green leaf blades with much lighter bulbous bottoms. This nutrient-dense vegetable is cheap, easily available and really simple to cook - blanch, boil, or sauté, for a delicious side or simply add it to soups and noodles for a tasty and nutritious meal. One of my most favorite ways to enjoy Bok Choy is by simply quartering, rinsing, boiling and adding the cooked leaves to Tom Yum Gung with a hard-boiled egg - YUM! But for now, let’s make one of the simplest, tastiest sides you can imagine - Bok Choy with Fried Garlic.

Image by Luisa Brimble
Ingredients

  • ​1-2 tablespoons coconut oil

  • 6 large cloves garlic, finely chopped

  • 400g Bok Choy, halved and rinsed ​

  • 2L water

  • 2 teaspoons salt

  • 1/4 cup oyster sauce (use Shitake mushroom oyster sauce for vegan/vegetarian option)

Recipes

1. Bring water to a boil in a large saucepan.
Add salt - stir.


2. While the water is coming to a boil, heat coconut oil in a small frying pan. Add chopped garlic and cook on low-medium heat for 3-4 minutes, stirring occasionally, until crispy golden all over. Set aside.


3. Drop halved Bok Choy into hot water and cook for 2-3 minutes until the bulbous bit at the bottom softens. Drain and place in the serving dish


4. Drizzle oyster sauce, and fried garlic oil all over - serve immediately!

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