This basic stir-fried bok choy recipe is perfect when you need a quick and easy green vegetable side dish. Once you master a few simple techniques, this stir-fry dish is among the simplest we offer on the blog.
The larger bok choy leaves that can be seen in most supermarkets were utilized for this dish. For more information on bok choy, including how to tell the different varieties apart and additional bok choy dishes, check out our website dedicated to Chinese vegetables and leafy greens.
For smaller groups, simply divide the recipe in half. Two pounds of raw bok choy will turn into less cooked bok choy than it might seem.
If you like bok choy in stir-fries, I hope you’ll make this one a regular. Follow these steps to complete the task!
INGREDIENTS:
- 2 pounds of fresh Bok Choy
- 3 cloves of minced garlic
- 3 tablespoons of canola oil or light olive oil
- 2 tablespoons of hot chicken stock (optional)
- ½ teaspoon of sesame oil
- 1/2 teaspoon of salt
- ¼ teaspoon of freshly grated ginger (optional)
- 1/8 teaspoon of sugar
- 1/8 teaspoon of white pepper
- 1/8 teaspoon of MSG (optional)
INSTRUCTIONS:
- Bok choy should have any yellowing leaves removed before cutting at an angle into 1-inch chunks. Stop using the leaf when you get to the challenging part at the bottom. Prepare a big dish of ice water and toss in the bok choy. Hand-washing or using the sprayer attachment on your sink faucet might help release the dirt on your vegetables. Keep in water for 5-10 minutes.
- Move the vegetables to a colander and run water over them to remove any grit. When you look at the leaves or the bottom of the bowl again, you should not notice any dirt. It is common practice to wash greens three times before eating them, and the third time the water is recycled for plant use. After rinsing the bok choy, place it in a strainer and give it a vigorous shake to get rid of any extra water.
- Put the oil in a big pan or wok and heat it slowly over low heat. Put the garlic and ginger in right away if you’re using them.
- Turn the heat to high, add the vegetables, then add the ginger and garlic. Use a scooping motion when stir-frying to ensure that the ginger, garlic, and oil are distributed evenly throughout the vegetables. Avoid burning your aromatics and ensure uniform cooking of your vegetables by paying close attention to the pan during the first 30 seconds.
- Then, season with the desired amount of salt, sugar, sesame oil, white pepper, MSG, and hot chicken stock. Cover and continue cooking for a further minute or two. Just plate it up and serve it right away.
- Make sure to use a deep serving dish because the amount of liquid you end up with will vary based on the temperature of your stove and the amount of water left in your vegetables after washing. Vitamin-rich and delicious when spooned over some rice, vegetable soup liquid is a must-have.