Garlic Watercress Bok Choy
This crisp, tender combination of watercress and bok choy is different than any stir-fry you’ve had before! Flavorful and full of crunch.
Makes 4 servings. Total preparation time: 10 minutes.
- Heat a dry 12-inch heavy skillet or wok over medium heat until hot. Add oil and garlic and cook until fragrant, about 30 seconds.
- Add bok choy stalks and water or broth and stir for about five minutes.
- Add watercress, bok choy leaves and salt, then reduce heat to medium-low and cook, tossing constantly, about 45 seconds or until leaves are wilted.
- Cook until bok choy and watercress stems are crisp-tender, about 2-3 minutes. Serve with garlic cloves, sprinkled toasted sesame seeds and toasted sesame oil. Enjoy!
2 tablespoons toasted sesame oil or grapeseed oil
8 garlic cloves, smashed and peeled
2 bunches watercress (about 20 ounces), trimmed
2-4 baby bok choy (about 4 cups), washed and chopped
1 1/2 teaspoon kosher salt or Braggs Amino Acids
1/4 cup water or reduced-sodium broth
We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:
Buy frozen Asian vegetable blend or mixed greens. Warm and toss with Asian sesame dressing. Season with toasted sesame oil and Braggs Amino Acids or low sodium soy sauce. Enjoy!