Bok Choy Stir Fry
Quick stir-fried baby bok choy with garlic, ginger, and a savory chicken-stock and soy sauce glaze.
Servings: 4 servings
Ingredients
Ingredients
- 14 ouncesbaby bok choy
- 2 tablespoonsvegetable oil
- 2 garlic cloves peeled and smashed with the back of a knife
- 3 thin slices of fresh ginger peeled and smashed or chopped
- 4 tablespoonschicken stock
- 1 1/2 teaspoonsugar
- 1 tablespoonsoy sauce
- 1 teaspoonroasted sesame oil
Instructions
Instructions
- Trim any root ends or parts holding bok choy clusters together. If any heads are longer than 3 inches, cut them in half lengthwise. Wash all the bok choy thoroughly to remove dirt and dry thoroughly (pat with paper towels or use a salad spinner).
- Peel and smash the 2 garlic cloves with the back of a knife. Peel the 3 thin slices of fresh ginger and smash or chop them as preferred.
- Heat a wok over high heat until very hot. Add 2 tablespoons vegetable oil and heat until the oil is shimmering.
- Add the smashed garlic and prepared ginger to the wok and stir-fry, stirring constantly, for about 30 seconds—do not let the garlic burn.
- Add the 14 ounces baby bok choy to the wok and stir-fry until the leaves begin to wilt and the stems start to soften (about 1–2 minutes).
- Pour in 4 tablespoons chicken stock, add 1½ teaspoons sugar, and add 1 tablespoon soy sauce. Stir once to combine.
- Cover the wok and let simmer for 2 minutes, or until the stems are tender but the leaves remain bright green.
- Remove the lid, drizzle in 1 teaspoon roasted sesame oil, toss briefly to coat, and serve hot.
Equipment
- Wok
- Cooking tools
Notes
Notes
Using a wok or a wide bottom pan with sloped sides makes cooking this dish a breeze.
Be careful when cooking with a wok. You must cook under high heat, and the flames can come up from the side of the wok and burn you.
Do dry down the leaves after rinsing them. Any water left over coming in contact with the hot oil will fizzle and cause burns.
Create a cornstarch slurry to thicken the sauce—soy sauce, oyster sauce, and a dash of water to break down the cornstarch. Add this at the last minute to the vegetables.
Using a wok or a wide bottom pan with sloped sides makes cooking this dish a breeze.
Be careful when cooking with a wok. You must cook under high heat, and the flames can come up from the side of the wok and burn you.
Do dry down the leaves after rinsing them. Any water left over coming in contact with the hot oil will fizzle and cause burns.
Create a cornstarch slurry to thicken the sauce—soy sauce, oyster sauce, and a dash of water to break down the cornstarch. Add this at the last minute to the vegetables.