Bok Choy has a crisp and fleshy stalk like celery but not stringy. When fully cooked, the stalks becomes creamy with a hint of sweetness while the leaves become tender and soft having an earthy robust flavor like chard.
Servings: 4 to 5
- 300 grams Bok Choy
- Olive oil for drizzling
Wash and rinse the bok choy but don’t shake all the water off.
In a pan with a lid, add the bok choy and a good splash of water.
Cover with the lid and turn on the heat high. Let it boil for a minute.
Remove the lid, stir the vegetables making sure it’s all wilted.
As the water evaporates, the vegetables are already cooked.
Remove the pan from the heat and drizzle nice olive oil.