Sautéed bok choy
You can cook your sautéed bok choy leaf by leaf or put the entire heads in the pan. Delicious!
- bok choy (pak choi)
- rapeseed oil
- sesame seeds
- sea salt
Homegrown bok choy (or pak choi) can look a bit worse for wear if the plants are infested by pests. But the bok choy is still really good if you remove the damaged parts. Sautéed bok choy looks so appetizing, and it's so easy to make!
Rinse the bok choy. You can cook small heads whole, but cut larger heads into smaller pieces. If you want to cook larger heads whole, try to dip them into hot water before you put them in the pan. This will make the heads a bit softer and they take up less space in the pan.
Heat a pan and add a splash of rapeseed oil.
Put the bok choy, chopped garlic and freshly chopped chili in the pan.
Sautée the bok choy for a little while.
Add a splash of water if the pan gets too dry.
Season with sea salt and sesame seeds.
Toss the bok choy and don't let it stay too long in the pan. Serve with Japanese soy, finely chopped garlic and different colored sesame seeds.
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth