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INGREDIENTS<\/strong> \nMETHOD<\/strong> INGREDIENTS 680 G Pounds Bok Choy Or Baby Bok Choy 2 Tbsp Cooking Oil Canola, Vegetable Or Peanut Oil 2 Cloves Garlic Finely Minced 1…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[15],"class_list":["post-550","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=550"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/550\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=550"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n680 G Pounds Bok Choy Or Baby Bok Choy
\n2 Tbsp Cooking Oil Canola, Vegetable Or Peanut Oil
\n2 Cloves Garlic Finely Minced
\n1 Tsp Grated Fresh Ginger
\n3 Tbsp Water Or Any Liquid Combination Of Broth, Water, Cooking Wine
\n1 Tsp Soy Sauce Or Salt
\n\u00bd Tsp Sesame Oil Or Olive Oil<\/p>\n
\n1 Start by trimming the stem off – don’t trim too much – just the end.
\n2 Cutting the thick stem off will ensure that the bok choy cooks evenly.
\n3 Separate out the leaves, keep the tender center intact. Wash and clean bok choy.
\n4 Finely mince garlic. Grate fresh ginger with a microplane grater.
\n5 Grating the ginger helps break up the tough fibers.
\n6 Place wok or saute pan on your stove and pour in the cooking oil.
\n7 Add the garlic and ginger. Turn the heat to medium-high.
\n8 Let the ginger and garlic gently sizzle in the oil.
\n9 When the aromatics become fragrant and light golden brown, add the bok choy leaves.
\n10 Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds.
\n11 Pour in broth, water or wine.
\n12 Immediately cover and let cook for 1 minute.
\n13 Season with soy sauce and drizzle a bit of sesame oil or olive oil on top.<\/p>\n","protected":false},"excerpt":{"rendered":"