Preparation Time: 20 minutes
  • 1 ½ pounds bok choy
  • 4 teaspoons canola oil
  • 2 cloves garlic, finely minced
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons water
  • ¼ teaspoon salt
  • ½ teaspoon sesame oil
Trim the end off the stem and separate the leaves . Clean under running water. Drain. Cut stem into 1” pieces and leaves into wide ribbons. Finely mince garlic and grate fresh ginger. Place oil, garlic, and ginger in a cold pan and heat on MEDIUM-HIGH heat. When the herbs become fragrant and just beginning to turn brown, add the stalks of the bok choy. Toss very well to coat with the oil and cook until stalks are just beginning to get tender, about 3 minutes. Add leaves and water and stir. Cover and let cook for 1 minute or until leaves are tender-crisp. Season with salt and drizzle with sesame oil.
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
calories: 36
Total Fat: 2.8g
Saturated Fat: 0.2g
% of Calories from Fat: 64%
% of Calories from Saturated Fat: 5%
Protein: 1g
Carbohydrates: 2g
Cholesterol: 0mg
Dietary Fiber: 1g
Sodium: 128mg
Each serving provides: An excellent source of vitamin A, vitamin C, and a good source of folate.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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