Add garlic. Bok choy is one of the highest plant sources of calcium and it's sweet, soft and crunchy all at the same time. Return the pan to the heat, and add the remaining tablespoon oil. Turn the heat to medium-high. Remove from pan. Toss to coat each leaf with the garlicky, gingery oil.

Cut bok choy into thin strips. Slice carrots into thin rounds to create flower–shaped disks. When the aromatics become fragrant and light golden brown, add the bok choy leaves.

Place bok choy halves, cut side up, on a serving platter.

Using a slotted spoon, remove crumb mixture from skillet. Place bok choy halves, cut side down, on pan.

Add the bok choy and sauté for 2 minutes until it begins to wilt. Score five narrow grooves lengthwise along each carrot. Heat a grill pan over high. Distribute bok choy, carrots and spring onions among serving plates. Cook 2 minutes per side, until both sides are marked and lightly charred. Coat pan with cooking spray. Add the soy sauce, chili garlic sauce, scallions and 1/2 cup water to the pan, and continue to cook for 1 more minute, stirring frequently, until the sauce has blended nicely and coats the bok choy. Place wok or frying pan on your stove and pour in the cooking oil. Cut green parts into thin rings. Let the ginger and garlic gently sizzle in the oil. Add bok choy to hot skillet. Finely dice white parts of spring onions.

Add the garlic and ginger. Stir together buttermilk, blue cheese, vinegar, sugar, and pepper in a bowl. Cook and stir for 1 minute more or until crumbs are golden brown.

Cut tofu into small cubes. Simple Pan Fried Bok Choy Bok choy is one of those magical green leafy vegetables that are nutritional powerhouses! Cook bread crumbs in hot oil for 1 minute or until just beginning to brown. Set aside. In a large skillet heat oil.