Chinese Stir-Fried Baby Bok Choy
This Chinese recipe for stir-fried baby bok choy has a sweeter flavor than when adult varieties of bok choy are used.
Servings: 4
Ingredients
- 4 bunches baby bok choy 1 bunch per person
- 1½ tablespoons vegetable oil for stir-frying
- 2 slices ginger
- 2 tablespoons soy sauce
- 1 teaspoon sugar or to taste
- ¼ teaspoon salt or to taste
- ¼ cup water
- Few drops sesame oil
Instructions
- Gather the ingredients.
- 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 the 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.
- Serve and enjoy!
Notes
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.