Video recipe of the week: Bok Choy

Chef Thad Stuckey from O-Ku on King Street prepares a bok choy saute.

Yield: 4 servings


Canola oil

1 tablespoon minced garlic

1 tablespoon minced ginger

1 pound young baby bok choy, washed and cleaned

1/2 cup sake

1 tablespoon Mirin

1 tablespoon soy sauce

2 teaspoons butter

Salt and pepper to taste


In a hot pan, add enough canola oil to lightly coat the bottom, then garlic and ginger and saute until almost brown, about 1 minute.

Add bok choy, sake, mirin, soy sauce and butter and saute until leaves are wilted, about 3 minutes.

Season with salt and pepper to taste.

Serve immediately.

Executive chef Thad Stuckey of O-Ku restaurant is a Columbia native who studied at Sewanee: The University of the South, and at the Culinary Institute of Charleston. Stuckey, who lived for a year in Hong Kong and has traveled extensively abroad, has worked in Charleston at Carolina’s, Raval and Blind Tiger Pub.