Sauteed Bok Choy
- 1 to 2 Tbsp canola oil 15 to 30 mL
- 2 cloves garlic, minced
- 1 Tbsp finely chopped fresh ginger 15 mL
- 1 lb baby bok choy, cut in half if larger than 2 inches (5 cm)
- salt and pepper to taste
- 1. Heat canola oil in saucepan over medium-high heat. Add garlic and ginger. Saute 30 seconds. Add bok choy and saute just until tender crisp. Season with salt and pepper. Serve immediately.
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Mirepoix is the French name for a combination of onions, carrots and celery and with the addition of the flavors from parsnips, leeks, garlic all sauteed in canola oil, it is the classic start to any dish.
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