It doesn’t get much better than this flavor-packed side dish ready in 10 minutes
Some days, there just isn’t enough energy in my body to think about an elaborate dinner let alone cook one.
Sautéing veggies helps solve this problem. It’s easy, quick, and practically mindless.
If you have seasonal, fresh veggies then all you need is a little olive oil and some salt. If you’re feeling extra snazzy you can grab some spices.
Last week I used garlic & red pepper flakes to sauté my broccolini. This week I decided on Chinese five spice powder on my baby bok choy, thanks to inspiration from Rachael’s Brown Rice Bowl With Five Spice Tempeh and Garlicky Greens.
I used baby bok choy because that’s what was on sale, and I like that it’s more tender & less pungent compared to regular bok choy.
You are welcome to use either. In fact, if you can’t find bok choy or baby bok choy, I think any Chinese cabbage or even regular cabbage would work here. [Note that your cooking time might change a little bit depending on what you are using]
When I sautéed my broccolini last week, I started out by blanching the broccolini. That’s not at all hard but it doesn’t take a smidgen of extra effort and a few extra minutes of time.
For this Five Spice Baby Bok Choy, you only need to heat some olive oil and add in your chopped bok choy with the Chinese five spice powder. Sauté for a few minutes and add in a little bit of water. Then enjoy!
It’s literally a 10 minute side dish, which means that even if you are brain dead from a full day, you can make this. Woohoo!
Five Spice Baby Bok Choy
What You'll Need:
- 1 TBSP olive oil
- 1 pound baby bok choy chopped
- 3/4 tsp chinese five spice powder
- 1 TBSP water
- 1/8 tsp salt
How to Make It:
Heat olive oil in a large skillet or dutch oven. Add in chopped baby bok choy and chinese five spice powder. Sauté for 5 minutes. Add water and sauté for another 3-5 minutes until bok choy is soft. Sprinkle with salt and enjoy!