Bok Choy is a simple green with a lovely texture. Even when cooked through, it has a crispness to it that plays very well with other textures in a meal. I find that simplicity is good with bok choy, so I prefer to use distinct flavors.
30 baby bok choy, well washed
2 Tbsp safflower oil
2 Tbsp minced garlic
2 Tbsp minced ginger
1/4 tsp salt
1/2 tsp white pepper
1 tsp cornstarch
1/2 C stock / broth (homemade stock is best for a low amine diet)
2 Tbsp soy sauce substitute (optional)
2 Tbsp green onions, sliced thin
Crack of fresh black pepper on top
- To help get rid of pesticides, I soak mine and give them a vigorous dunking in a big bowl of water with a couple teaspoons of ascorbic acid. Shake dry before cooking.
- Heat oil in large pan to medium high. Wok is preferred.
- Cook garlic and ginger until just fragrant.
- Turn heat to high and add bok choy, salt, and pepper. Mix together well.
- Stir fry for three minutes, or until bok choy starts to soften.
- Dissolve cornstarch into the chosen stock.
- Add stock and (optional) soy sauce substitute to pan and mix well.
- Cook for 7-10 minutes, uncovered.
- Sprinkle green onions over the top and serve (I forgot mine for the photo).
Very Low Amine: baby bok choy, garlic, ginger, salt, white pepper, cornstarch, green onions, black pepper
- Braised Octopus and Choy Sum (aminerecipes.com)