Eat Healthy and Cheap
Garlic Bok Choy
Cantonese kitchens finish bok choy this way for a reason: a fast blanch keeps the stems crisp and the leaves a deep green, and a separate glaze means the vegetable never sits long enough in liquid to turn gray. Frying minced garlic in oil browns it in under a minute and turns bitter just as fast; simmering it in a splash of water instead gives the same softened, mellow garlic with none of that risk, and reduces down into a light coating rather than a pool. The tamari goes in off the heat, after the garlic has already mellowed, so its sodium seasons the glaze directly instead of steaming into the leaves, and two tablespoons is enough to cover four servings without tasting salted.
Ingredients
- 4 small heads Bok choy, baby bok choy, halved lengthwise (about 1.5 lb / 680g total)
- 4 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 2 tbsp Low-sodium tamari
- 1 tsp unseasoned rice vinegar
- 1 tbsp Sesame seeds, toasted
- 2 pieces Scallions, thinly sliced, green parts only
- 1/4 tsp Red pepper flakes
Method
- Bring a large pot of water to a boil. Slide in the bok choy halves and blanch 2 to 3 minutes, until the stems turn tender and the leaves go glossy dark green. Pull them before the color dulls to olive: overcooked bok choy turns gray and the stems lose their snap.
- Drain in a colander, cut sides down, and let them sit for a minute. This lets the water trapped between the leaf layers run out, so the glaze coats the bok choy instead of sliding off into a puddle underneath.
- While the water comes to a boil, combine the garlic, ginger, and 3 tbsp (45 ml) water in a small skillet. Simmer over medium heat, stirring often, until the water reduces by about half and the garlic turns translucent, about 2 minutes. Poaching the garlic in water instead of frying it in oil softens its bite without letting it brown or turn bitter.
- Take the skillet off the heat and stir in the tamari and rice vinegar. The glaze should look glossy and coat the back of a spoon. If it still looks thin, return it to low heat for 30 seconds to tighten.
- Arrange the bok choy cut side up on a platter. Spoon the garlic glaze over the cut surfaces so it pools where the stem is thickest. Scatter the scallions, sesame seeds, and red pepper flakes on top and serve right away, while the leaves are still bright.
Nutrition
Estimated per serving: 60 calories, 2 g protein, 2 g fiber. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt.
