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Boc Choy Stir Fry with Ginger and Garlic Recipe
Hey my Sweet V, it's The Sweetest Vegan here. Today on the show I was supposed to be veganizing the braised greens recipe
from Paula Deen's Southern Cooking Bible, but it was a Collard Greens recipe and we have so many collard greens already
and in the south we eat so much collard greens. So I was like we have to find something else to cook.
So then I thought Boc Choy. I have been wanting to try boc choy for awhile. It's totally not southern, it is Asian actually.
But let's give it a try. What could go wrong. Here we go.
Boc Choy Stir Fry with Ginger and Garlic Recipe
So I started this recipe by cleaning the Boc Choy. I could tell by looking at it that it was one of those leafy greens that
grew up through the dirt like this, and trapped the dirt as it went up. So it has a lot of dirt in between the leaves.
So as I peeled them off I took a damp cloth and wiped the dirt off, but they still felt a little bit gritty.
So I just slushed them not in a little bit of water, not too long, because I didn't know how submerging them in water
would affect the taste of texture. So I just sloshed them off, poured the water off and I was done with that.
Then I heated up some olive oil over medium high heat in a pan, added in minced garlic.
Now I took a little too long and my garlic started to burn, but I hadn't chopped up my boc choy yet.
So I just took a big knife, gathered them all together, chopped them roughly, then I threw them in the frying pan.
Once you have them in the frying pan, they don't take too much longer. You want to saute them for about 2 -3 minutes
I probably went a little bit longer because I was trying to season them. Traditionally with the minced garlic you want to put in
minced ginger too, so I just used the ginger powder that I had and I added salt, enough salt to cover the soy sauce,
that I also didn't have (so it came out a little salty) and black pepper. Stir that all together and I had this going for about
5 minutes and all the bits started to stick to the bottom. So I deglazed the pan with a little water.
And I was all done. Like I said before they turned out a little salty, but the can easily be fixed by not adding in as much salt
as I did. But what really got me was the powerful ginger flavor. I am not used to tasting such
powerful spices with my greens. It was really different. I am so glad that I got to expose my palate to an array of
of flavors and new way of thinking of how things should taste. But it was really delicious. I would
eat just about any green. Even spinach, and I hate spinach. But this, I feel like they use it a lot in Asian restaurants
like when you get steamed vegetables, because I feel like I have had this several times before. So the green taste
that it has. It wasn't new to me. It is a great vegetable to replace collard greens with if your southern family is stuck
in a collard greens rut. That is it for today. Wonderful recipe. I will be enjoying this for lunch slash dinner
and I will see you tomorrow. Be sure to leave a comment below and I would love to talk to you guys. Bye.
Boc Choy Stir Fry with Ginger and Garlic Recipe