Growing up in Trinidad and Tobago I was fortunate to experience a wide variety of cuisine because of the diversity of the country. Bok choy (also spelled pak choi, bok choi, pak choy and patchoi in Trinidad and Tobago), a type of Chinese cabbage, was no stranger to me. At home we would have it as a side dish with almost any type of meal. My favorite way to enjoy bok choy was sautéed with tomatoes and onions and served on warm whole wheat toast. My family only ate the mature white-stemmed bok choy; so it was only when I moved to New York City did I even know that baby bok choy was even edible.
This smooth leafy green is an excellent source of vitamins A, C and K. Bok choy is also 95% water by weight with 100 grams of raw bok choy providing 13 Calories, 2.2g of carbohydrates, 0.2g of fats and 1.5g of protein.
For this recipe, I wanted to keep the flavors very simple. Try it with a rice or quinoa dish and let me know what you think.
Quick History Lesson: Chinese indentured laborers were brought to Trinidad and Tobago in the 19th Century to work the sugar plantations after the abolition of slavery in the British Empire.
Prep Time: 10 minutes . Cook Time: 15 minutes . Yield: Serves 4
1 Lb Baby Bok Choy
2 Cloves Garlic, minced
1 Tbsp Low Sodium Soy Sauce
1/2 Tbsp Ginger root, minced
1/2 Tbsp Olive Oil
1 Tsp Sesame Oil
2-4 Tbsp Water
Salt, Black and Red Pepper Flakes to taste
1. Cut bok choy lengthwise, wash thoroughly and drain.
2. In a large non-stick skillet, heat olive oil over medium-high heat. Cook garlic and ginger for about 30-60 seconds until fragrant; stir frequently. Add bok choy and toss until evenly coated with oil.
3. Add soy sauce, sesame oil and water. Continue to toss bok choy for 1 to 2 minutes. Then cover and cook for about 2 minutes until bok choy is tender.
4. Season with black pepper, salt and red pepper flakes.