Sautéed Bok Choy

I try to introduce my kids to a wide variety of foods.  They are pretty good about at least trying the new food.  I don't force them to eat it if they don't like it but we do strongly encourage them to at least try every thing on their plates, even if it is something that they previously haven't liked.  That approach has served us well because they are both good eaters and sometimes they decided they like something after multiple tries.

I have eaten bok choy when dining out but had never cooked it at home.  This simple sauté was quick, easy and good!  I loved it.  I think my husband found bok choy to be a little boring but he still ate it without complaint.  One out of two kids liked it.  Maybe on our next try, we can convince the other one.  

If you like this recipe, you  may also like Steamed and Sauteed Green Beans (EF, DF, GF) or Thai Shrimp and Cabbage (EF, DF, GF). 

Sautéed Bok Choy

1 large head of Bok Choy

2 T olive oil

2 T soy sauce*

2 cloves garlic, minced

freshly ground black pepper, to taste

Break up Bok Choy steams, wash and pat dry.  Chop green part of Bok Choy and julienne the white stalks.  Heat oil in large skillet or wok to medium-high heat.   Add Boy Choy, garlic and sprinkle with pepper.  Sautee stirring frequently.  Add soy sauce and stir until fully incorporated.  Sauté until stalk starts to soften and green leaves start to wilt, about 3-5 minutes.

Serves 4-6

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.