Recipe: Yummy Easy and Tasty Bok Choy Namul

Easy and Tasty Bok Choy Namul. Bok choy is a priceless ingredient in Asian dishes, including many Chinese stir-fry recipes. Explore fun and exciting ways to cook with this green. Whether you're new to cooking bok choy or a seasoned pro, let's explore some of the tasty recipes you can cook up that feature this leafy green.

Bok choy is mild in flavor and the stems are lightly sweet and crunchy. It also takes on any flavor it's cooked with, so it's the perfect canvas for these. Bok Choy is becoming very easy to find in grocery stores these days as the trend to eat green veggies continues to grow (for good reason). You can cook Easy and Tasty Bok Choy Namul using 7 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Easy and Tasty Bok Choy Namul

1. It's 2 of bunches Bok choy.
2. You need 1 of generous amount ○Sesame seeds.
3. Prepare 1 tbsp of ○Soy sauce.
4. You need 1/2 clove of ○Garlic (grated).
5. It's 1 tsp of ○Sesame oil.
6. You need 1 tsp of ○ Chinese soup stock.
7. It's 1 pinch of ○ Sugar (optional).

Namul (NAHmool) in banchan speak typically refers to vegetable matter made in more of a fresh (not necessarily raw, but as opposed to pickled or preserved) preparation, and often using leafy greens and sprouts. This Bok Choy recipe is one of my favorites. Normally, I'm not a fan of Bok Choy in stir frys because the pieces are too big, it's really chewy and too tough to get through. It is super easy to make, high in fiber, and really low in calories - the perfect side or snack!

Easy and Tasty Bok Choy Namul step by step

1. Wash the bok choy to the base and boil to the desired degree of firmness..
2. Cut into 2-3 cm pieces, drain well and add the ingredients marked ○ to finish..

Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving. Bok choy was not even on my radar before it started showing up in my first-ever CSA a few years back.