Garlic-Ginger Baby Bok Choy & Cabbage

Fresh ginger and fragrant garlic lend big flavor to sautéed baby bok choy and greens; add these to your noodle bowl this week!

1 bunch baby bok choy
2 cups Chinese cabbage
1 tablespoon olive oil
1 clove garlic
1 tablespoon fresh grated ginger
⅛ cup dry white wine, chicken stock or water
Sea salt and fresh ground pepper

1. Start by trimming the stem off, just the end, to ensure the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain. Core and thinly slice the Chinese cabbage.

2. Finely mince garlic. Heat olive oil in a wok or frying pan. Add garlic and ginger to the heated pan.

3. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves and cabbage.

4. Toss very well to coat each leaf with the flavored oil for approximately 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and pepper to taste.

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