Side Dish
4 - 6 servings
10 minutes
10 minutes
Chef Tom Fraker
6 Melissa’s Baby Bok Choy (about 1 ¼ pounds)
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 cloves Melissa’s peeled garlic, minced
To taste kosher salt and freshly ground pepper
¼ cup soy sauce
1 lemon, juiced
Wash the bok choy, then trim the ends and cut lengthwise into quarters. Set aside.
In a large sauté pan over high flame, heat the olive oil and melt the butter. Next, add the garlic and sauté for 30 seconds.
Add the bok choy to the pan, season with the salt and pepper and cover.
Cook for 1 minute, uncover and stir, then recover.
Cook for 1 minute longer, uncover, stir in the soy sauce and recover.
Cook for 2 minutes, remove from the heat and stir in the lemon juice.
