Bok Choy Stir Fry

Bok choy, pak choi, it can be transliterated in various ways, but it's still a kind of Chinese cabbage. Yeah, more cabbage! This is a type that makes a nice stir fry--quick and delicious. In fact, I beat the Rachael Ray 30-minute mark with this recipe (though it's not one of hers), going from deciding to prepare some of our fresh bok choy to sitting down to eat it in 18 minutes flat!

This is a very simple recipe; you could add other things to the stir fry, of course. And, sitting in a nice cool establishment enjoying a shandy with fellow CSA member Tina Michel on Fourth of July, she and I had the idea of combining this recipe with a previous one that featured celtuce and scallops--just replace the celtuce with bok choy. Sounded yummy!

Bok Choy Stir Fry

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
4 cups chopped fresh bok choy (1 large or two small)
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper to taste

Heat oil in a large skillet over medium heat. Add the garlic and ginger and cook for 1 minute. Add the bok choy and soy sauce and cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.