Bok Choy Garlic Skillet – ★★★★✩


This recipe, while tasty, is made to be a side and not a main entree. Next time I make this as the main course I will add chicken, beef or pork to make it a little heartier. I have no complaints about the flavor and it was very easy to prepare. There is a nice variety of textures with crunchy bell pepper and soft bok choy. It really comes together nicely. Perry enjoyed it and gave it four stars. Here is why:

I like the idea of this recipe but wish it had a little more. Kelsey suggested adding a meat to it next time she makes it. I think that would be great because honestly I was still hungry after eating my first serving. That is my only suggestion. All in all this dish had a nice light flavor.

Serves: 4       Calories: 182


  • 4 tbsp. extra virgin olive oil, divided (I did not use all 4 tbsp because there was always enough oil left in the pan for the next step. You decide)
  • 6 baby bok choy, quartered lengthwise
  • 1 red bell pepper, cut into thin strips
  • 1 carrot, sliced into thin strips
  • 3 cloves of garlic, sliced into thin strips (or minced… those things are a pain to slice thinly)
  • 1 cup snow peas, trimmed
  • 1 tbsp fresh squeezed lemon juice
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper


  1. Heat 2 tbsp of oil in a large non-stick skillet over medium high heat.
  2. Add the bok choy and cook, stirring often, for 5-6 minutes or until lightly browned and crisp-tender. Transfer to a plate
  3. If there is not enough oil left in your skillet add 1 tbsp and heat. Add the bell pepper, carrot, and garlic. Cook for 1-2 minutes or until the garlic starts to brown (Do not let it burn)
  4. Add the snow peas and cook for 1 minute longer or until the snow peas begin to turn bright green.
  5. Add the bok choy, lemon juice, salt, pepper, and (if desired) the remaining 1 tbsp of oil and cook until the bok choy is heated through.
  6. Dish and enjoy!

*Original recipe belongs to The Flat Belly Diet Cookbook

**Photo is an original belonging to me.


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