Jamaican Bok Choy

  • Servings: 8

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  • 1 tablespoon olive oil
  • 16 heads of baby bok choy, trimmed, or 4 pounds large bok choy, leaves and upper stems only, cut into 2-inch pieces
  • 2 garlic cloves, minced
  • 1 to 2 teaspoons seeded minced Scotch bonnet chile
  • 1 tablespoon unsalted butter
  • Salt and freshly ground pepper

How to make this recipe

  1. Heat the oil in a large enameled casserole or a large wok. Add the bok choy and stir-fry over moderately high heat until starting to wilt, about 3 minutes. Add the garlic and chile and cook, stirring, until the garlic is fragrant, about 1 minute. Stir in the butter. Season with salt and pepper and serve at once.

Contributed By Published June 1997

485812 recipes/jamaican-bok-choy 2013-12-06T23:33:28+00:00 Herb Wilson spring|summer|stir-frying|dinner-party|caribbean|side-dishes|basic-easy|fast|vegetarian|weeknight-dinner june-1997,herb wilson,bambou,jamaican bok coy,caribbean vegetable,caribbean side dish,spicy bok choy recipes,jamaican-bok-choy 485812

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