Easy Bok Choy

Baby bok choy has a sweeter flavor than adult varieties, but this recipe can be used for both types. I love bok choy cooked with just olive oil, garlic and salt but many like the added ginger, soy sauce and sesame oil. Sometimes a touch of raw honey or real maple syrup when cooking mature bok choy takes the edge off the slightly bitter taste when serving it to non-vegetable lovers.
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4 bunches baby bok choy (1 bunch per person) or mature bok choy (about 4 cups total) 1 1/2 tbsp extra virgin olive oil 5 cloves or 1 heaping tsp crushed garlic 1 tsp grated ginger (optional) 1 tablespoons soy sauce (optional) 1/2 teaspoon raw honey or pure maple sugar, or to taste (optional - good for mature bok choy) 1/4 teaspoon salt, or to taste A few drops sesame oil (optional)


1) Trim off the end of the stalks and wash the bok choy well.  Separate the stalks and leaves cutting the stalks diagonally and the leaves across.
2) Place wok or frying pan on your stove and heat to medium-high. Heat olive oil.  Add the garlic and ginger.  Let the garlic and ginger (optional) gently sizzle in the oil for about 30 seconds.  
3) Add the bok choy stalks first and cook for about 2 minutes (baby bok choy) to 5 minutes (mature bok choy) or until tender but crisp. Add leaves and stir salt and/or soy sauce (optional) in.
4) Drizzle a bit of sesame oil (optional) on finish and serve.