Saturday, June 27, 2015
BOK CHOY WITH GARLIC & GINGER
~ my own little brain
bok choy, chopped
Drizzle oil in skillet and heat over medium-high. Add bok choy and stir occasionally. Once leaves start to wilt, add garlic and ginger. Cook 1-2 more minutes before serving.
Notes: Ginger is way easier to manage frozen than fresh, plus you don't have to worry about it going bad before you use it up. I keep mine bagged in the freezer, then just grate it, skin and all, when a recipe calls for it.