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FIELD DAY OLIVE OIL EXTRA VIRGIN
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.






Pat the bok choy halves dry with a paper towel. Heat the olive oil in a large skillet or wok over medium-high heat until shimmering.
Place the bok choy cut-side down in a single layer and cook undisturbed for 3–4 minutes, until the cut faces are golden and lightly charred at the edges.
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