10 Minute Lemon Garlic Sauteed Bok Choy
I love this easy pak choi recipe! Learn how to make sautéed pak choi with fresh lemon and garlic in under 10 minutes. Make it a side dish or add your favorite protein for a complete meal. Go Lemon Garlic Saute in 10 minutesPak choy recipe
Contents
What is bok choy?
If you’re wondering what bok choy is, let’s get rid of it first. We recently noticed the appearance of bok choi at our local supermarket. It belongs to the same vegetable family as broccoli, cabbage and cauliflower. It is light, crisp and crunchy on the bottom and has dark green leaves on top. It has a mild flavor and we love it, especially when sautéed or quickly sautéed.that. The leaves will wilt a bit and the white onions will remain bright and crisp.
Our favorite way to cook pak choi
This recipe was actually the result of a mistake: I made a quick lunch using as much of what was left in the fridge as possible.
I added some bok choy to the pan to stir and turn often so it cooks lightly but doesn’t brown. Instead, I got distracted and realized I’d let it sit still in the pan for a few minutes. (Thanks to Instagram)
This left the bottom of the bok choy golden and caramelized. The garlic in the pan was also quite dark roasted. We thought I screwed it up and gave it a try.
After a generous squeeze of lemon and some olive oil, we realized this was one of our favorite vegetarian dishes we’ve made in a long time. That’s why we share it with you.
This mistake has quickly become one of our favorite ways to make bok choy! Here are the simple steps:
How we cook pak choi, step by step
Prepare the pak choi. Remove the discolored outer stems from the bok choy and discard (or save for the broth later). Place the bok choy in a colander and rinse under cold water, rubbing any sand or dirt between the leaves. Cut off the ends, then cut each bok choy in half lengthways. Or if they are large, cut them into quarters. Dried.
Combine the oil, garlic and red pepper flakes. Place in a cold pan, then heat over medium-high heat. The cold pan prevents the garlic from browning too much.
Cook pak choi in a single layer in the pan. Sprinkle with about 1/4 teaspoon salt, then cook without stirring until bottom begins to brown. Turn and cook until the green leaves wilt and the white bulbs are soft but still crisp.
To serve with lemon juice and a little olive oil on top.
The whole dish is ready in less than 10 minutes. and it’s perfect as a bed for baked salmon or as a light side dish with grilled chicken. I also put canned tuna on top and drizzled with a little more olive oil and loved it.
Here’s another ideaTry replacing fresh garlic with roasted garlic! Roasted garlic is one of the best things to cook in your oven. How we roast garlic and many ways to use it.
Easier vegetable recipes
Lemon Garlic Bok Choy Sautéed in 10 Minutes
- PREPARATION
Boy choi is a nutritious vegetable and an excellent source of vitamin C and vitamin A. It is bland in flavor and when properly cooked has a slight crunch on the bottom with wilted greens on top. When preparing the recipe below, it is important not to burn the garlic. I like the garlic to be well roasted, but if the garlic gets too dark it tastes bitter.
Another thing to keep in mind is that even after removing it from the pan, the pak choi will continue to wilt and soften. So if you notice the garlic getting too brown, you can get everything out of the pan a minute earlier.
Makes about 4 servings
Watch us at the recipe
will need
1 pound baby bok choy
1 1/2 tablespoons extra virgin olive oil
3 garlic cloves, chopped
A pinch of crushed red pepper flakes
sea-salt
Half a lemon, cut into wedges
addresses
Remove the discolored outer stems from the bok choy and discard (or save for the broth later). Place the bok choy in a colander and rinse under cold water, rubbing out any sand or dirt from between the leaves. Cut off the ends, then cut each bok choy in half lengthwise. Or if they are large, cut them into quarters. Dried.
In a large skillet at room temperature, add the oil, garlic, and red pepper flakes. Heat over medium-high heat, cooking, stirring occasionally, until the oil begins to bubble around the garlic but before the garlic begins to brown.
Add the boy choy and spread in a single layer. Sprinkle with about 1/4 teaspoon salt, then cook without stirring until bottom begins to brown, about 2 minutes.
Flip and cook for a further 2 minutes or until the green leaves are wilted and the white bulbs are soft but still crisp.
Transfer to a plate and squeeze 2 lemon slices over it. A teaspoon or more of olive oil is fine too. Serve with more lemon wedges on the side.
Advice from Adam and Joanne
- Add Your Favorite Protein: For an entree, add cooked chicken, shrimp, or tofu. Season protein with salt and pepper, then cook until almost done. Add the garlic, chili flakes, and bok choy, then cook until the green stalks are wilted and crispy-tender. Finish with lemon and olive oil.
- Nutritional Facts: The nutritional values given below are estimates. We use the USDA database to calculate approximate values. We left the salt out of the calculations as you may need to add a little depending on your taste.
If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving: calories 60 / protein 1g / carbohydrates 4g / fiber 1g / total sugar 1g / total fat 5g / Saturated Fatty Acids 1g / cholesterol 0 mg
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Source : inspiredtaste.net