Garlic Bok Choy
This quick and simple bok choy recipe uses just garlic, salt, and vegetable oil to give bok choy a delicious flavor.
- Yield
- 3 Servings
- Serving size
- 1 cup
- Rating
- 4.00 of 5 (4 ratings)
Food groups
- Vegetables: 2 cups
Ingredients
- 1 head of bok choy (1 pound)
- 5 cloves garlic (use 4-6 cloves, minced or 1 to 1 1/2 teaspoons of garlic powder)
- 2 teaspoons vegetable oil
- 1/2 teaspoon salt
Directions
- Wash hands with soap and water.
- Cut bok choy crosswise into easy-to-eat pieces.
- In a medium skillet over medium-high heat, sauté garlic in oil until fragrant.
- If using garlic powder, add with salt in the next step.
- Add bok choy and stir quickly.
- Add salt.
- Stir until greens are wilted and stem pieces are tender-crisp.
- Serve hot.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 71.55 |
| Total Fat | 3.69 g |
| Saturated Fat | 0.51 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 7.51 g |
| Dietary Fiber | 2.94 g |
| Total Sugars | 3.35 g |
| Added Sugars included | 0 g |
| Protein | 4.53 g |
| Calcium | 304 mg |
| Potassium | 726 mg |
| Sodium | 576.3 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 54 mg |
| Phosphorus | 111 mg |
| Selenium | 2 mg |
| Zinc | 1 mg |
| Vitamin A | 624 mcg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 127 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 131 mcg |
| Folate | 185 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 1 mg |
| Choline | 19 mg |
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Source
Recipe by: Food Hero — Oregon State University Cooperative Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/garlic-bok-choy. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.