Bok Choy Stir Fry

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: people

Author: Giangi Townsend

Bok Choy Stir Fry is a quick and flavorful dish highlighting the crisp texture and mild, peppery taste of bok choy.

Ingredients

14 ounces baby bok choy
2 tablespoons vegetable oil
2 garlic cloves, peeled and smashed with the back of a knife
3 thin slices of fresh ginger, peeled and smashed or chopped
4 tablespoons chicken stock
1½ teaspoon sugar
1 tablespoon soy sauce
1 teaspoon roasted sesame oil

US - Metric

Instructions

Trim the bok choy that may hold the pieces together, and cut them if they are over three inches long. Wash them well to remove any dirt and dry them thoroughly.
Heat a wok over high heat, add the oil, and heat until very hot.
Stir-fry the garlic and fresh ginger for 30 seconds.
Add the bok choy and stir-fry until they begin to wilt, then add the stock and sugar and season with the soy sauce.
Simmer covered for 2 minutes or until the stems and leaves are tender but still green.
Add the sesame oil and serve hot.

Equipment

Notes

Using a wok or a wide bottom pan with sloped sides makes cooking this dish a breeze.

Be careful when cooking with a wok. You must cook under high heat, and the flames can come up from the side of the wok and burn you.

Do dry down the leaves after rinsing them. Any water left over coming in contact with the hot oil will fizzle and cause burns.

Create a cornstarch slurry to thicken the sauce—soy sauce, oyster sauce, and a dash of water to break down the cornstarch. Add this at the last minute to the vegetables.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.