Kind: captions
Language: en
what are we cooking here baby bok choy
with fresh garlic a lot of people don't
know that bok choy which is sort of core
to Chinese cooking actually is a
relative of broccoli it's in the same
family of Brassica and the great thing
about Brassica and bok choy is that it
actually contains a natural chemical
called sulforaphane
sulforaphanes actually protect your
metabolism because when you actually eat
baby bok choy this is so full of famous
natural substance actually tames your
appetite so you tend not to overeat the
other thing it does is it actually helps
you lower the fat mass of your body the
harmful fat
and it actually
helps your lipids so it actually helps
you control your blood cholesterol as
well on top of that it activates your
body's Health defenses there's nothing
bad about well-cooked baby bok choy
especially when you put it with fresh
garlic
first we're going to add some vegetable
oil how do you know how much oil to add
well it says it in the book but for me
it's just uh feeling I guess
and then garlic we can move that around
a little bit and then you know growing
up in a Chinese household you hear the
sizzling in the loud right yep so this
is where you're gonna get now
foreign
and then now we're going to add either
chicken broth or vegetable broth okay
what does that do so you're going to use
this to kind of cook the greens kind of
steams it a little bit
and then at this point you know in the
book we recommend one to two minutes but
it really depends on how crunchy you
want your baby bok choy
super healthy just like our moms made it
this is home cooking
I could eat this every single day Dr Lee
approved