This Chinese recipe for stir-fried baby bok choy has a sweeter flavor than when adult varieties of bok choy are used.
For a lighter taste, feel free to stir-fry the baby bok choy in olive oil. Low-sodium chicken broth can be used in place of water.
- 4 bunches baby bok choy (basically, 1 bunch per person)
- 1 1/2 tablespoons vegetable oil for stir-frying
- 2 slices ginger
- 2 tablespoons soy sauce
- 1 teaspoon sugar, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 cup water
- Few drops sesame oil
- Wash the baby bok choy and drain.
- Cut the baby bok choy in half lengthwise, then cut across into small pieces. Separate the stalks from the leaves before cooking.
- Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic.
- Add the bok choy, adding the stalks first, and then the leaves.
- Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.
- Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve.
More About Bok Choy
- Chinese Bok Choy Recipes: The most popular Chinese vegetable, nutritious bok choy has a light, sweet flavor and is extremely versatile – it can be stir-fried, steamed or added to soup. Here are several excellent recipes that use it.
- 6 Bok Chop Recipes: Bok choy is actually a type of Chinese cabbage even though it doesn't look like a typical cabbage at all and it doesn't taste like cabbage either. This delicious, crunchy, sweet and refreshing vegetable appears in these recipes.
- All About Bok Choy: Learn the hundreds of varieties of bok choy around the world, its nutrition facts and how to use it.