Sautéed Bok Choy with Snow Peas

I made sautéed bok choy with snow peas along with some veggie potstickers for lunch today because my daughter was home from school after a painful dental procedure and she needed some soft and healthy food. This recipe was finished within 10 minutes and tasted fantastic. I served the sautéed bok choy with snow peas crisp-tender with hot chili oil on the side and it was a big hit. My daughter and I loved it and so did my son who ate some when he got home from school.

How to Make Sautéed Bok Choy with Snow Peas

Cut the baby bok choy in half lengthwise. Cut out the core in the bottom of the cabbage. Remove each stalk then cut them each in half lengthwise.

Heat the butter and sesame oil in a large skillet over medium heat. Add onion then cook, stirring often, for 2 minutes; add the bok choy, snow peas, garlic slivers, and soy sauce then stir until evenly coated. Sauté for 3-4 minutes or until greens are wilted and the stalks are crisp-tender. Season with sea salt and freshly cracked pepper, to taste, if needed. Pour onto a serving plate and serve immediately with hot chili oil on the side.

Sautéed Bok Choy with Snow Peas

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Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Course: Side Dish

Cuisine: Asian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• 2 tsp butter
• 1 tsp sesame oil
• ¼ yellow onion, thinly sliced
• 2 heads of baby bok choy, sliced in half lengthwise
• Handful of snow peas
• 1 clove of garlic, thinly sliced
• 1 tbsp soy sauce
• Sea salt and freshly cracked pepper, to taste, if needed
• Hot chili oil

Instructions

• Cut the baby bok choy in half lengthwise. Cut out the core in the bottom of the cabbage. Remove each stalk then cut them each in half lengthwise.
• Heat the butter and sesame oil in a large skillet over medium heat.
• Add onion then cook, stirring often, for 2 minutes; add the bok choy, snow peas, garlic slivers, and soy sauce then stir until evenly coated.
• Sauté for 3-4 minutes or until greens are wilted and the stalks are crisp-tender. Season with sea salt and freshly cracked pepper, to taste, if needed.
• Pour onto a serving plate and serve immediately with hot chili oil on the side. 

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