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Steamed Baby Bok Choy (Top 8 Allergen-Free)

Bok Choy (Pak Choy or Chinese Cabbage) is a staple in Chinese cuisine. It is used in dishes from stir-fries, chow mein to noodle soups. This mild tasting and versatile vegetable can be found at local Asian grocery stores. I frequently purchase my bok choy at mainstream grocery stores (Superstore, Safeway, Save On Foods or IGA).

Steamed baby bok choy makes a great accompaniment to any meat or seafood. Bok choy is loaded with Vitamins A and C*. If you have not tried this vegetable yet, I highly recommend that you do.

NOTE: This meal is free of the top 8 allergens.

2 cloves of garlic, minced
1 tbsp vegetable oil, such as canola
2 lb baby bok choy, separated and washed thoroughly
1/4 cup chicken stock/broth (or water)
Salt and pepper to taste

1. Do not turn on the stove. In a large pan, drizzle oil and add minced garlic.

In a cold pan, add oil and garlic.

2. Turn the stove to medium heat.

3. Saute for 30 seconds and add baby bok choy. Do not brown the garlic or it will make your dish taste bitter.

4. Add chicken stock and cover the pan with a lid.

Add bok choy and chicken stock

5. Stir occasionally until bok choy is cooked (firm with a light crunch) but not soft and mushy.

Bok choy served with oven-baked ribs and brown rice

Choosing/Washing Bok Choy
  • Pick bok choy with green leaves and firm flesh (no bruises or discoloring). There is usually some sand in the stem part of bok choy so make sure to wash it thoroughly by separating each stem.

Other Options
  • If using the large, full sized bok choy, cut into bite size pieces and separate out the leaves from the stem. Add the stem to the pan first then the leaves. You can also substitute with Shanghai Bok Choy as well.
  • Add sliced cooked chicken breast to the bok choy make this a stand-alone meal.
  • Vegan/vegetarian: use water instead of chicken broth
Source: Frugal Allergy Mom

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