Introduction
Bok choy, a staple in many Asian cuisines, is beloved for its unique texture and mild flavor. This recipe combines the delicate greens with a savory ginger sauce, creating a dish that is simple yet packed with flavor. Perfect as a side or even a light main, this stir-fried bok choy recipe is quick to make and bursting with freshness.
Ingredients
6 small bok choys (up to ~17 cm/7″ long) or other Asian greens
2 tablespoons vegetable oil
1/4 cup ginger, finely julienned (or 1 tablespoon garlic)
1/4 cup water
Sauce:
3 teaspoons cornflour/cornstarch
1 1/2 teaspoons light soy sauce or all-purpose soy
1 teaspoon oyster sauce (substitute with vegetarian oyster sauce)
2 teaspoons Chinese cooking wine
1 teaspoon toasted sesame oil
1/4 cup water
1/4 teaspoon cooking salt
Pinch of white pepper
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Yield
Serves 4
Instructions
1. **Prepare the Bok Choy:**
Trim the base of the bok choy and separate all the leaves. Leave the delicate baby bok choy in the center intact. Cut larger stems in half lengthwise to ensure uniform size. Rinse in a colander and shake off excess water; no need to dry fully.
2. **Prepare the Sauce:**
In a jug, mix all sauce ingredients except the 1/4 cup water until the cornflour is dissolved. Add the 1/4 cup water and stir to combine.
3. **Cook the Ginger:**
Place the ginger and vegetable oil in a large non-stick pan. Turn the heat to medium. Once the ginger starts sizzling, sauté for 1 minute until it turns light golden and becomes slightly floppy.
4. **Add Bok Choy:**
Add the bok choy to the pan. Use two spatulas to toss the bok choy for about 15 seconds, coating it with the gingery oil.
5. **Steam the Bok Choy:**
Increase the heat to medium-high. Pour 1/4 cup water over the bok choy. Cover with a lid and steam for 45 seconds.
6. **Add the Sauce:**
Remove the lid; the bok choy should be slightly underdone. Pour in the prepared sauce. Toss for 30 seconds until the sauce changes from murky to clear and thickens. The bok choy should be just tender but still have a slight crunch.
7. **Serve:**
Transfer the bok choy and all the sauce onto a serving plate. Serve immediately.
Detailed Directions and Instructions
Prepare the Bok Choy:
– Trim the base of the bok choy and separate all the leaves.
– Leave the delicate baby bok choy in the center intact.
– Cut larger stems in half lengthwise to ensure uniform size.
– Rinse in a colander and shake off excess water; no need to dry fully.
Prepare the Sauce:
– In a jug, mix all sauce ingredients except the 1/4 cup water until the cornflour is dissolved.
– Add the 1/4 cup water and stir to combine.
Cook the Ginger:
– Place the ginger and vegetable oil in a large non-stick pan.
– Turn the heat to medium.
– Once the ginger starts sizzling, sauté for 1 minute until it turns light golden and becomes slightly floppy.
Add Bok Choy:
– Add the bok choy to the pan.
– Use two spatulas to toss the bok choy for about 15 seconds, coating it with the gingery oil.
Steam the Bok Choy:
– Increase the heat to medium-high.
– Pour 1/4 cup water over the bok choy.
– Cover with a lid and steam for 45 seconds.
Add the Sauce:
– Remove the lid; the bok choy should be slightly underdone.
– Pour in the prepared sauce.
– Toss for 30 seconds until the sauce changes from murky to clear and thickens.
– The bok choy should be just tender but still have a slight crunch.
Serve:
– Transfer the bok choy and all the sauce onto a serving plate.
– Serve immediately.
Notes
Ingredient Substitutions:
– You can substitute oyster sauce with vegetarian oyster sauce to make the dish vegetarian-friendly.
– Use garlic instead of ginger if preferred.
Serving Suggestions:
– This dish pairs well with steamed rice or noodles for a complete meal.
– You can garnish with sesame seeds or sliced green onions for added flavor.
Storage:
– Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking the bok choy.
Cook techniques
Preparing Bok Choy
Trim the base of the bok choy and separate the leaves. Keep the tender leaves intact and cut larger stems in half for even cooking.
Making the Sauce
Combine all sauce ingredients, mixing until the cornflour is dissolved before adding water to ensure a smooth consistency.
Sautéing Ginger
Heat vegetable oil in a pan, add ginger, and sauté until light golden and slightly soft, enhancing its flavor.
Steaming Bok Choy
Add bok choy to the pan with ginger and pour water over it, then cover and steam for a short duration to keep it tender-crisp.
Thickening the Sauce
Add the sauce to the cooked bok choy and toss until the sauce thickens and becomes clear, ensuring even coating.
Serving
Transfer the bok choy and sauce to a serving plate for immediate enjoyment.
FAQ
Can I substitute bok choy with other greens?
Yes, other Asian greens can be used as a substitute for bok choy.
What if I don’t have Chinese cooking wine?
You can omit it or substitute it with a little extra soy sauce or broth.
Can I make this dish vegetarian or vegan?
Yes, you can replace oyster sauce with vegetarian oyster sauce to make it vegan.
How do I know when the bok choy is done?
The bok choy should be just tender but still retain a slight crunch when properly cooked.
Is there a way to make this dish spicier?
Yes, you can add some chili flakes or hot sauce to the sauce for a spicy kick.
Conclusion
This bok choy dish showcases the beautiful versatility of Asian greens, enhanced by the aromatic touch of ginger and a rich sauce. The quick sautéing and steaming technique preserves the vibrant color and crispness, making it a delightful addition to any meal. Enjoy this healthy, flavorful side that pairs wonderfully with a variety of main courses.
More recipes suggestions and combination
Stir-Fried Tofu with Bok Choy
Combine cubed tofu with bok choy and toss in a mixture of soy sauce, ginger, and garlic for a hearty vegetarian dish.
Sesame Noodles with Bok Choy
Add sautéed bok choy to chilled sesame noodles tossed in a sesame-tahini dressing for a refreshing summer meal.
Bok Choy Salad with Peanut Dressing
Create a fresh salad using blanched bok choy, shredded carrots, and a savory peanut dressing for a crunchy, nutritious option.
Grilled Bok Choy with Miso Glaze
Brush bok choy halves with a miso-based glaze and grill until slightly charred for a smoky flavor enhancement.
Vegetable Fried Rice with Bok Choy
Incorporate bok choy into a stir-fried rice dish with mixed vegetables and soy sauce for a quick and satisfying one-pot meal.
