Ginger Chile Pac Choi



  • 2 teaspoons vegetable oil
  • 1 red jalapeno chile, seeded (optional) and thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 piece (1 inch) fresh ginger, peeled and thinly sliced
  • 1 pound baby bok choy, cut in half lengthwise
  • 3 tablespoons water
  • Coarse salt


  1. Heat oil in a large skillet over medium-high heat. Cook jalapeno, garlic, and ginger for 1 minute.

  2. Add bok choy and water, and steam, tightly covered, until tender, 7 to 8 minutes. Uncover, and cook until any remaining liquid evaporates. Season with salt.

from Martha Stewart


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