The Bok Choy in my garden is even healthier than my arugula which is so thick, I could harvest it with a Machete. To bad I’m not overly fond of Bok Choy because most recipes taste good but are heavily loaded with salt which I try to avoid. I started searching for low salt recipes and found a few and decided to move from the least complex to more sophisticated to see if I really liked any of them.
The following recipe was inspired by a recipe from steamykitchen.com where they start to build up the flavor with the addition of ginger and chicken broth with salt to taste.
4 large leaves
3 tablespoons Extra Virgin Olive Oil
1 T crushed garlic, finely minced
1 T grated fresh ginger
1 tsp sesame seeds
4 tablespoons chicken broth
salt to taste
This is a typical stir fry with the oil, garlic, ginger and sesame seeds added to my fry pan and stir fried for a minute or two after the pan starts sizzling.
The stems are added to soften for a few minutes and then the broth and chopped leaves are added and stir fried until the leaves wilt.
Serve immediately and add salt to taste.
The Bok Choy still needed salt but at least I was in control.