Ingredients
Scale
- 4 medium baby bok choy, trimmed and halved lengthwise
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp flaky sea salt
- ¼ tsp freshly ground black pepper
- 1 tsp honey (optional, for balance)
- Few microgreens, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté 30–45 seconds until fragrant but not browned.
- Add bok choy halves, cut side down, and sauté 3–4 minutes until lightly charred.
- Flip, cover partially, and steam 2–3 minutes until stems are tender when pierced.
- Stir in lemon juice, zest, honey (if using), salt, and pepper. Toss gently to coat.
- Transfer to a platter, garnish with microgreens, and serve immediately.
Notes
- Use baby bok choy for tenderness and quick cooking.
- Do not overcook garlic—it turns bitter when browned.
- For a vegan version, omit honey or use maple syrup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stir-fry/Sauté
- Cuisine: English Regency-inspired modern
- Diet: Vegetarian, Vegan option, Gluten-Free, Dairy-Free, Low-Carb
Nutrition
- Serving Size: 1 cup (about 120g)
- Calories: 52 Kcal
- Sugar: 1.8g
- Sodium: 128mg
- Fat: 3.2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 5.4g
- Fiber: 1.9g
- Protein: 2.6g
- Cholesterol: 0mg
