Speaker: Alright, today we are doing Garlic and Ginger Bok Choy, which is a really nice vegetable. I am actually using what's called baby Bok Choy, because regular Bok Choy can be as big as heads of celery. So I have got three baby Bok Choy. I got two cloves of the garlic, a tablespoon of ginger and a little pinch of chilly flakes. Over there we have got some vegetable oil, about a tablespoon of soy sauce and some toasted sesame oil. First we are going to prepare Bok Choy. See there are two parts, there is the leaf and the stalk, and most restaurants cook that altogether, which I think is a mistake. We are going to separate the stalk from the leaves. So first just cut the bottom off which is basically going to just like a head of celery, it's going to basically free up all those ribs and all you have got to -- you got to be real careful because there are little stilts and sand and dirt that gets into those. So wash those good. Now to prep, simply cut off the leaf, let's get started on the stalk, right. Put those all in a pile and then the stalk, I just want you to cut a little quarter inch, half inch pieces, I am going like a little kind of Asian angle cut there, I find people like pointy food.
But if you can just cut those straight down if you want. So I am going to cut those in like say, half inch pieces, quarter inch pieces, really doesn't matter as long as they are the same, you heard my mantra many times over, right. So you are going to separate the stalks from the leaves. Now the smaller leaves you can just leave like that, okay. But the bigger leaves, what we will do, is we will pile those all up together, and I am going to cut these in half, in fact, I am going to cut them this way, and what we will do, is we will add those in at the end of the dish, so they are not over cooked. See if you cook Bok Choy together, by the time the bottom is tender, the tops here just they are too wilted, and there is the bottoms ready to go. Now I didn't show this initially, but I found a bell pepper in the fridge. So, I am going to use it up, which will be really nice in this dish. So I am just going to cut it in little slices, we have a demo on the side about how to trim up a bell pepper.
So if you haven't seen that, check it out, right. So there is my Bok Choy bottoms, there is my -- I don't know, it's about third of a red bell pepper, very hot pan, okay, very hot with a little bit of vegetable oil and we are going to leave that heat on high, the whole way. You see that Bok Choy sizzling there on the right. We will leave this on high the whole time. So I am going to cook for a couple of minutes. Now you don't have to do this chef flip thing there. You can just use your spatula, right. So let's sauté we are going to give that about a minute, literally a minute, not too much longer than that, okay. So it's just starting to soften up, just a little bit. The red pepper is getting nice and bright. We are going to grab our garlic, that's two cloves, we are going to dump that in, we will go ahead and grab our tablespoon to ginger puree. Again, if you want to grate fresh ginger, even better. So our ginger is in there, and then I have got about a half a teaspoon of red chili flake, as it nice little hot -- hot aspect there, which I like in almost everything. You can leave that out or you can put more if you want.
Alright, so give that about a one minute sizzle, and then basically we are done. We are going to add leaves, and we are going to add little soy sauce and a little sesame oil here in a minute, and again, the bottoms of those baby Bok Choy are very sweet, very tender to begin with. I mean, you can eat those raw. So basically we are just warming them through, so that's why I start to finish a whole cooking time to about two, three minutes. Throw in your leaves, throw in your tablespoon of soy sauce and this is hard to see, but it's about six to eight drops or drips, of that toasted sesame oil, okay, that's very strong. So be careful about it, just a touch of that. Then we are just going to wilt this for another maybe 30-45 seconds, and those leaves will kind of turn a nice color. Basically, it's like a spinach or even like a Swiss Chard. if you don't want to cook that too long, see again. In the restaurant, they would leave those whole, and just cut those Bok Choy into quarters. And again, either the bottoms are under cooked, or the tops are over cooked, but it's hard to get it perfect this way, nice and uniform. The bottoms are going to be perfectly sweet and tender, the tops as you see here, just got wilted for a little time, and when you plate that up, now there is a great side dish, a little bit spicy, gingery, garlicky, the soy gives it a nice little salty aspect and Bok Choy, really, really delicious green vegetable.
Try it out, if anybody is looking for new and just green vegetable dishes, and you will find that in most supermarkets. So I hope you give that a try and enjoy.
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