Having a great bok choy recipe means you have an easy, satisfying side to add to any weeknight meal . The vegetable itself is a mildly sweet and peppery variety of Chinese cabbage that’s sold both in its mature state and as a “baby” variety. Baby bok choy is […]
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Having a great bok choy recipe means you have an easy, satisfying side to add to any weeknight meal. The vegetable itself is a mildly sweet and peppery variety of Chinese cabbage that’s sold both in its mature state and as a “baby” variety. Baby bok choy is harvested when it’s young, tender, and small (around just three to five inches in length), making it ideal for steaming, boiling, roasting, and, of course, stir-frying, as we do here.
To prepare bok choy for cooking, you’ll want to trim and discard the rough bottoms of the vegetable before following any recipe instructions. It’s not uncommon to see baby bok choy halved or quartered, but for this stir-fry, we separate the leaves so that they cook quickly and evenly. After cooking with garlic, ginger, and a mixture of soy sauce, rice wine, and touch of sugar, the green leaves emerge from the wok crisp-tender and aromatic. A drizzle of sesame oil adds a nutty finish.
Editor's note: This recipe was originally published in The Chinese Takeout Cookbook by Diana Kuan and first appeared on Epicurious July 2, 2013.
Ingredients
Serves 4 as part of a multicourse meal
Step 3
Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.
Get unlimited recipes from Epicurious and Bon Appétit for just $40 $30 / yr Start CookingI like bok choy and this was delicious! It checks all the boxes-healthy, quick and easy! Served with Teriyaki Salmon and soba noodles, yum!
This was my first recipe from epicurious. This whole thing took me maybe 10 minutes. I had some yakisboa noodles from Costco that I bought in bulk and cooked them, along with two small bulbs of baby bok choy. I heated the wok, added oil, garlic and minced shallot, then some leftover romaine lettuce, the bok choy, a little soy sauce and rice wine vinegar. I never have sugar in the house, so I omitted that. I also added a little bit of chili sauce and some sesame seed oil and it made for a great vegetarian meal. I didn't miss the meat aspect at all. I have two full bags of baby bok choy in the fridge and this will be a go-to a lot. Next time, I'll add ginger to the mix and see how it goes.
This is the second time that the first dish from my CSA share is this delightful recipe. Served it with basmati rice and grilled pork tenderloin. Yum!
I don't know if I did something wrong, but my bok choy came out so bitter that I couldn't eat it. I've cooked with bok choy before and never had this problem. I can't say for sure if it was because of this recipe or because something was wrong with the bok choy itself...
We eat this as a side dish every single week. Simple and absolutely delicious. Perfect compliment to any combination of rice and protein meal.
Added raw peanuts in with the garlic and ginger, then added diced apple with the soy mixture. Only used a sprinkling of oil at the end. Very fresh and light.
I love this recipe and did not share. But next time I am leaving the sugar out. My house smelled so good after cooking it.
Used this for the first Pac Choi from my CSA this year. Pretty yummy and speedy. Just substituted garlic scapes (also from my CSA) for the garlic.
This is a delicious recipe and can be modified many different ways. I usually leave out the sugar, since I have only sweet cooking wine on hand, which provides plenty of sweetness. I've also added some chili for heat. I serve it with Japanese noodles found here: http://www.steamykitchen.com/3169-japanese-noodles-with-shimeji-mushroom.html Delicious and quick!
We love this way of doing bok choy. It has become our go-to choice for adding greens to any meal. It's just that good as well as easy and fast. We don't often make any variations but if we want to make it even easier we use an already made-up ginger/garlic paste (usually found in Indian food aisles). There have been times I didn't have Chinese rice vinegar and substituted white wine vinegar but still ends up coming out great. I have also added sesame seeds sprinkled over it along with the sesame oil. Don't leave out the sesame oil drizzled over it before serving....really works well.
