For the best bok choy, look for firm, white stems (a few black speckles are ok) with fresh (not wilted) dark green leaves. An average whole head of bok choy will yield about 1 lb. trimmed. Or substitute ½ a head of Napa cabbage. If your store or farmers market carries baby bok choy, use 12 heads.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Serves: 4

Time: 10 minutes

Ingredients

  • 2 tsp. cornstarch
  • ½ tsp. kosher salt
  • 2 Tbs. neutral-tasting oil (like peanut, safflower, or sunflower oil)
  • 5 cloves garlic, sliced
  • 1 lb. bok choy, chopped

Instructions

  1. In a small bowl, whisk the cornstarch and salt with 2 Tbs. water to form a slurry.
  2. In a large wok or pan over high heat, heat the oil until very hot. 
  3. Stir-fry the garlic and bok choy in the oil for 2–3 minutes.
  4. Push the vegetables to one side and tilt the pan toward you. Add the cornstarch slurry and cook until it thickens, then toss everything together.

Nutrition Information

Per serving (¾ cup):

  • Calories: 90
  • Total fat:  7 g
  • Sat fat: 1 g
  • Carbs: 5 g
  • Fiber: 1 g
  • Total sugar: 1 g
  • Added sugar: 0 g
  • Protein: 2 g
  • Sodium: 

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