This simple bok choy dish is perfect for beginners looking to add an everyday vegetable to their meals. It’s healthy and simple to put together. The simple seasoning let’s the flavor of the greens itself to come through. You can use this for any kind of leafy greens like spinach, swiss chard, chinese broccoli.
This recipe takes two steps: first blanched, then stir-fried. The two steps ensures that the bok choy doesn’t get too soggy and that the aromatic flavors (ginger and garlic) don’t get diluted in water. Hope you like it. Enjoy.
Ingredients:
3 medium to large sized bok choy (130-140g each)
2 slices of ginger
2 cloves of garlic (sliced)
2 teaspoons of vegetable oil
¼ teaspoon salt
pepper to taste
Steps:
- Chop bok choy in half separating the stem from the leaves. Keep the stems separate from the leaves as they will be cooked separately. Chop the stems into bite-size pieces. Leaves can be left whole as they will shrink after cooking. Thoroughly rinse the stems and leaves, removing any dirt and sand.
- In a pot, blanch the stems for about 3 minutes or until tender. Remove and set aside. Blanch the leaves for about 1 minute or until tender. Remove and set aside.
- Heat a wok or a large pan to medium heat and add vegetable oil. Add sliced ginger and sliced garlic. Stir fry the ginger and garlic until fragrant, about 20-30 seconds. Add the bok choy stems and leaves and the salt. Add pepper to taste. Stir fry for another 10 seconds to mix well. Remove from heat and serve immediately.
Simple Stir Fried Bok Choy
This simple bok choy dish is perfect for beginners looking to add an everyday vegetable to their meals. This bok choy recipe takes two steps: first blanched, then stir-fried. The two steps ensures that the bok choy doesn’t get too soggy and that the aromatic flavors (ginger and garlic) don’t get diluted in water. Hope you like it. Enjoy.
Ingredients
- 3 medium to large sized bok choy (130-140g each)
- 2 slices ginger
- 2 cloves garlic sliced
- 2 tspn vegetable oil
- 1/4 tspn salt
- pepper to taste
Instructions
- Chop bok choy in half separating the stem from the leaves. Keep the stems separate from the leaves as they will be cooked separately. Chop the stems into bite-size pieces. Leaves can be left whole as they will shrink after cooking. Thoroughly rinse the stems and leaves, removing any dirt and sand.
- In a pot, blanch the stems for about 3 minutes or until tender. Remove and set aside. Blanch the leaves for about 1 minute or until tender. Remove and set aside.
- Heat a wok or a large pan to medium heat and add vegetable oil. Add sliced ginger and sliced garlic. Stir fry the ginger and garlic until fragrant, about 20-30 seconds. Add the bok choy stems and leaves and the salt. Add pepper to taste. Stir fry for another 10 seconds to mix well. Remove from heat and serve immediately.
