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Nutrition Facts
Serving Size 1 (4261g) Recipe makes 2 servings
Calories 610
Calories from Fat 138		(22%)
Amount Per Serving		%DV
	Total Fat 15.4g	23%
	Saturated Fat 2.0g	10%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 7.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2825mg		117%
Potassium 10609mg		303%
Total Carbohydrate 91.7g		30%
	Dietary Fiber 42.0g	168%
	Sugars 49.6g
Protein 63.6g		127%
detailed view... how is this calculated?

Baby Bok Choy - Authentic Chinese Recipe

Recipe #380995 | 6 min | 3 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: MyraMedstudent
Jul 10, 2009

My mother taught me this basic technique for several vegetables. It can be used also with broccoli and gai lan for example. The result is a crisper texture at the end. The only unauthentic part of the recipe is using garlic salt instead of fresh garlic (but you can easily substitute back!)

SERVES 2 (change servings and units)

Ingredients

10 bunches baby bok choy
1 tablespoon oil (I prefer sesame)
1/2 teaspoon garlic salt
1/4 cup chicken broth

Directions

1
Clean baby bok choy in cold water several times to get out the sand/dirt. You can slice the vegetable in half length-wise if you like.
2
heat oil over medium heat in skillet. (very briefly if using sesame oil since this burns quickly).
3
If you are using fresh garlic instead of garlic salt, add to oil now.
4
Add baby bok choy to skillet, stirring constantly, about 1 min until leaves are coated with oil and beginning to wilt.
5
Add chicken broth and cover pan.
6
Simmer for 2-3 minutes. Test for doneness with a fork - if it can pierce the white thick part of the stalk without much resistance it is ready.
7
Remove from heat, add garlic salt.
8
When transferring to serving dish, you can move some of the broth but don't take the bottom bits since this may have residual sand.