I found this recipe on Simply Recipes and I absolutely love it. I adjusted the measurements to fit my taste, added some red pepper flakes for spice and ended up with a perfect lunch.
Baby bok choy is sweeter and more tender than it's adult counterpart but it cooks down a lot, so if cooking for more than one person be sure to buy plenty.
3-4 bunches (1 lb) baby bok choy
1/2 tsp olive oil
1 tsp sesame oil
1 1/2 tsp minced garlic
1/2 tsp red pepper flakes
1 tablespoon low sodium soy sauce
1/4 cup lightly salted cashews
Chop the base of the baby bok choy off and discard, like you do with celery
Separate the stalks and rinse well
Cut the spinach-like green leaves off the white part and set aside for now
If some of the leaves are really large feel free to cut them into smaller pieces
They will be added to the pan after the white parts have cooked so they just lightly wilt
Slice the white part of the bok choy, at an angle, into large chunks (about 2 or 3 per stalk)
Saute the white, crunchy pieces of the bok choy with garlic, red pepper flakes, and olive oil for about 5 minutes over medium heat until they begin to soften
Add the green leaves, sesame oil, and soy sauce to the pan and cook, stirring often, until the leaves have wilted and some of the liquid has evaporated
Serve with cashews on top
Servings 1
Per serving 300 calories
