dudeidontknoww: thank god, an actual recipe.
reachouttouchFate: If anyone lives near an Asian market, baby bok choy is insanely cheap. That entire recipe may not even hit $2 in my area.
TheLadyEve: Source: [Cooking Light](https://www.cookinglight.com/recipes/ginger-chile-bok-choy)
Ingredients
4 teaspoons canola oil
1 pound quartered baby bok choy
1 tablespoon minced peeled fresh ginger
2 sliced, seeded red Fresno chiles
1 clove garlic
1 tablespoon mirin
2 tablespoons chopped roasted unsalted peanuts
1/4 teaspoon kosher salt
Heat 2 teaspoons canola oil in a skillet over medium-high. Add bok choy; cook until browned, 4 minutes. Reduce heat to medium; cover and cook until tender, 3 minutes. Remove bok choy from pan. Add 2 teaspoons canola oil; ginger; chiles; and garlic clove to pan. Cook, stirring often, 2 minutes.
Add mirin, stirring to scrape up browned bits. Return bok choy to pan; cook 2 minutes. Sprinkle with peanuts and kosher salt.
**Notes**: You can use different oils if you want, as long as they stand up to heat. Avocado, peanut, coconut, etc.–it doesn’t have to be canola. Also, When I make bok choy like this, I double the garlic!
walkswithwolfies: This looks delicious. I would add a splash of soy sauce at the end.
Definitely saving this, thank you!
Bojarzin: Bok choy is so good, easily my favourite vegetable. Super tasty, versatile, not too expensive. This looks good
rnbaisfilledwithapes: starting up keto again, this looks really good as a side dish for all my boring meat recipes, ty
SPZX: That tablespoon of mirin ain’t gonna do shit besides evaporate. Get a good splash in there.
BthreePO: 5 carbs you say? Which 5?