Food: cooking bok choy

In this recipe I have used bok choy with amaranth spinach leaves.  Local Asian markets usually have both of these leafy green vegetables always available. Amaranth is "lal shaak" in Bangla and is close to spinach but red in color. A very few simple ingredients make this dish. 

Ingredients are, 
4 bok choy :: one bunch amaranth spinach :: 1/3 tsp turmeric powder
1/2 tsp red chili powder :: 8/9 garlic cloves thinly sliced :: 1/2 tsp sugar :: oil+salt




Chop up the bok choy and the amaranth before you start cooking so that there is no rush.

Heat oil in a flat pan, and saute the garlic slices until it is fragrant. 

Heap all the chopped up leafy vegetables into the pan and cover it.

Don't worry about anything burning. The greens will let off steam and and everything will wilt down for you to be able to stir. The stove should be set to medium high the entire time. 

Once it wilts down, throw in the turmeric and the red chili powder and the salt and sugar. Adjust the sugar per your liking. You will notice that I have used a little more sugar than my usual pinch of sugar. This is because the sweetness of the sugar really enhances the flavor of the leafy bok choy. Cover and stir often till everything is cooked through and all the water has evaporated. 

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