Sautéed Baby Bok Choy

By nnlester

Ingredients

• 4 teaspoons vegetable oil
• 2 garlic cloves, minced
• 8 small heads baby bok choy (1 1/2 to 2 ounces each), halved, washed thoroughly, and spun dry
• 2 tablespoons water
• 1/4 teaspoon salt

Preparation

Step 1

If using heads larger than 2 ounces each, quarter them instead of halving. We spin the bok choy dry after washing to avoid adding too much water to the pan.

1. Combine 1 teaspoon oil and garlic in small bowl; set aside.

2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add bok choy and water and immediately cover. Cook, covered, shaking pan occasionally, for 2 minutes. Remove lid, toss bok choy, and then push bok choy to sides of skillet. Add garlic mixture to center and cook, stirring constantly, until fragrant, about 20 seconds. Stir garlic mixture into bok choy, sprinkle with salt, and continue to cook, stirring constantly, until all water has evaporated, stems are crisp-tender, and leaves are wilted, 1 to 2 minutes longer. Transfer to platter and serve.