Last night I experimented with the bok choy from this week’s CSA vegetable share. I searched Pinterest for a recipe that would go along with the Ahi tuna steaks we had planned for dinner and opted for an easy sauté of the bok choy with some olive oil, garlic, fresh ginger and soy sauce.
The combination of flavors was excellent and really complemented the tuna quite nicely. I served the tuna over a bed of brown rice and voila, a healthy and easy dinner!
Sauteed Ginger Bok Choy
Original recipe from Eugenie Kitchen
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon ginger, freshly minced (I grated mine)
- 1 1/2 pounds bok choy, washed (600g)
- 1 tablespoon soy sauce
- 1/2 teaspoon toasted sesame seeds
- Freshly ground pepper
(I didn’t have any sesame seeds so I left them out. It tasted great but I think next time I will try it with the seeds).
Over medium heat, heat the oil in a large skillet.
Add in garlic and ginger and cook for 1 minute.
Meanwhile cut the bok choy on the bias into 1-inch pieces (I did this prior to cooking so it was all ready to throw together).
Add the bok choy and soy sauce and cook for 3 minutes or until greens are wilted and stalks are crisp-tender, stirring occasionally.
- Serve immediately with sesame seeds, black pepper, and salt.