Introduction
This delightful stir-fried bok choy recipe is a celebration of Asian greens, particularly the versatile bok choy. With a vibrant combination of ginger and a savory sauce, it offers a quick and healthy side dish that pairs perfectly with any Asian-inspired meal.
Detailed Ingredients with measures
6 small bok choys, up to ~17cm/7″ long, or other Asian greens
2 tbsp vegetable oil
1/4 cup ginger, finely julienned (or 1 tbsp garlic)
1/4 cup water
Sauce (Note 5 for Charlie shortcut!):
3 tsp cornflour/cornstarch
1 1/2 tsp light soy sauce or all-purpose soy
1 tsp oyster sauce (sub vegetarian oyster sauce)
2 tsp Chinese cooking wine
1 tsp sesame oil, toasted
1/4 cup water
1/4 tsp cooking salt
Pinch white pepper
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 5 servings
This dish not only highlights the freshness of bok choy but also allows for a supportive role of other Asian greens. Follow the steps for a simple yet flavorful recipe that brings your meal to life!
Detailed Directions and Instructions
Cutting Bok Choy
Trim the base of each bok choy and separate all the leaves. Keep the delicate baby bok choy in the center intact. For larger stems, cut them in half lengthwise so that all pieces are roughly the same size. Rinse the bok choy in a colander and shake off any excess water (it’s not necessary to dry them completely).
Prepare Sauce
In a jug, stir the sauce ingredients, excluding water, until the cornflour is fully dissolved. This helps to create a lump-free sauce. Once dissolved, stir in the water.
Make Gingery Oil
In a large non-stick pan, combine the finely julienned ginger and vegetable oil. Heat the pan over medium heat. As soon as the ginger begins to sizzle, sauté for about 1 minute until it turns light golden and becomes slightly floppy.
Add Bok Choy
Add the bok choy to the pan and use two spatulas to toss the ginger for around 15 seconds to ensure that the bok choy is well-coated.
Steam Bok Choy
Increase the heat to medium and pour the previously measured water over the bok choy. Cover the pan with a lid and steam for approximately 45 seconds.
Add Sauce
After 45 seconds, remove the lid (the bok choy should still be slightly undercooked). Pour the prepared sauce over the bok choy and toss for about 30 seconds, or until the sauce changes from murky to clear and thickens. The bok choy should be slightly floppy but maintain a soft crunch; do not overcook.
Adjust Sauce (if needed)
If the sauce becomes too thick, add a tiny splash of water and mix well to achieve the desired consistency.
Serve
Transfer the bok choy and the sauce onto a serving plate, and it is ready to be enjoyed!
Notes
1. Bok Choy & Other Asian Greens
Feel free to substitute bok choy with other leafy Asian greens such as pak choy, choy sum, or gai lan. For short varieties like baby bok choy, simply trim the base and separate the leaves, keeping the stem and leafy part attached. For longer stems, cut into 7.5 cm (approximately 3 inches) lengths and consider partially cooking the thicker stems first before adding the leafy parts and steaming.
2. Soy Sauce
You may use either light soy sauce or all-purpose soy sauce. Avoid dark soy sauce due to its strong flavor and intense color.
3. Chinese Cooking Wine
Chinese cooking wine, also known as Shaoxing wine, is essential for creating authentic Asian sauces. It enhances the depth of flavor. Alternatives include Mirin, cooking sake, or dry sherry. To create a non-alcoholic version, replace both the cooking wine and water with low-sodium chicken broth or stock.
4. Adjusting Sauce Consistency
The sauce’s thickness relies on moisture released from the bok choy as it cooks. If your bok choy is old or wilted, it may not release enough moisture. In this case, simply add a tiny splash of water to relieve the consistency.
5. Charlie Shortcut Option
For a simplified method, mix 2 tablespoons of the all-purpose stir fry sauce known as Charlie with 1/4 cup of water and use it as your sauce.
6. Leftovers
Leftovers can be stored for up to 2 days; however, be aware that the vegetables may become watery or floppy.
Cook techniques
Cutting
Trim the base of the bok choy and separate all the leaves. Leave the delicate baby bok choy in the center intact. Cut thicker stems in half lengthwise for uniform cooking.
Sauce Preparation
Stir sauce ingredients, excluding water, until the cornflour is dissolved to create a lump-free mixture. Then add water and stir well.
Gingery Oil
Heat vegetable oil with ginger in a large non-stick pan over medium heat. Sauté until ginger is light golden and slightly floppy, about 1 minute.
Steaming
Increase heat to medium, pour water over the bok choy, cover, and steam for 45 seconds to achieve a tender yet crunchy texture.
Sauce Application
Remove the lid and pour in the prepared sauce. Toss for about 30 seconds until the sauce thickens and becomes clear, ensuring bok choy retains a slight crunch.
Serving
Transfer the bok choy and sauce to a serving plate and enjoy immediately.
FAQ
Can I use different types of greens besides bok choy?
Yes, you can use other leafy Asian greens such as pak choy, choy sum, and gai lan.
What should I do if the sauce becomes too thick?
If the sauce thickens too much, simply add a small splash of water and mix to adjust the consistency.
What kind of soy sauce should I use?
Use either light or all-purpose soy sauce. Avoid dark soy sauce as its flavor and color are too strong for this dish.
What can I substitute for Chinese cooking wine?
You can substitute Shaoxing wine with mirin, cooking sake, dry sherry, or use low sodium chicken broth for a non-alcoholic option.
How should I store leftovers?
Leftovers can be stored for up to 2 days but may become watery and floppy over time.
Conclusion
This bok choy stir-fry is a delicious and quick way to enjoy Asian greens with a flavorful ginger sauce. The balance of flavors, combined with the tender yet crunchy texture of bok choy, makes it a delightful addition to any meal. Enjoy it as a side dish or mix it into your favorite grain bowl!
More recipes suggestions and combination
Stir-Fried Gai Lan with Garlic
Try substituting bok choy with gai lan (Chinese broccoli) for a heartier dish, adding minced garlic for an extra kick.
Bok Choy with Tofu
Integrate cubed tofu to add protein and creaminess to the stir-fry, enhancing both flavor and texture.
Sichuan-Style Bok Choy
Incorporate Sichuan peppercorns for a spicy and aromatic twist that gives a unique flavor profile to the dish.
Quinoa Bowl with Stir-Fried Greens
Serve the stir-fried bok choy over cooked quinoa or brown rice for a wholesome and nutritious meal.
Bok Choy and Mushroom Stir-Fry
Add sliced mushrooms to the mix for an earthy flavor that complements the freshness of the greens.
Asian Noodle Salad with Bok Choy
Use the stir-fried bok choy as a topping for cold noodle salads, paired with sesame noodles for a refreshing dish.
Spicy Bok Choy with Chili Oil
Drizzle with chili oil or add fresh chopped chilies for a spicy variation that elevates the flavors of the dish.
