I have a bunch of bok choy in the garden right now. Lucky me! This is a simple way to prepare it as a side for dinner. I also like to make this up and keep it in the fridge; in the morning I can heat it in a pan and cook an egg with it or dice up some leftover meat to serve with it. Bok Choy with Shallots and Garlic also can turn a bit of leftover polenta or risotto into a simple lunch. I hope you enjoy it!
- 1 tablespoon olive oil
- 3 shallots, minced
- 1½ garlic cloves, minced
- 2¼ pounds bok choy, rinsed and cut into ½" slices
- fresh ground pepper, to taste
- In a large skillet, heat oil over medium-high heat. Add shallots and garlic and stir-fry until shallots become translucent. Add boo chou and stir-fry about 8-10 minutes until tender. Add pepper to taste.