Bok Choy Stir Fry

Introduction

Simple, delicious, and highly nutritious are the words I would use to describe this Bok Choy stir fry vegetarian dish.

The bok choy is soft and light with just the right amount of crunchiness to the bok choy while the sauce is savory and adds a depth of flavour to the bok choy.

You only need a few simple ingredients to make this mouth-watering Chinese dish yet friends and family won’t be able to stop asking for more once they’ve tasted the dish.

Here’s what you’ll need:

Ingredients

Bok choy 300-350g

2-3 cloves of garlic

3-4 slices of ginger

Sauce:

1 Tbsp of Oyster sauce

1 Tbsp of light soy sauce

2 Tbsp of Water

¼ tsp of black pepper

1 tsp of Sugar 1

Tbsp of Shaoxing wine

1 tsp of Chicken bouillon

1 tsp of Sesame oil (for the end)

1.5 Tbsp of vegetable oil for stir frying

Directions

Start by cutting a small sliver off the ends of each piece of the bok choy. Then cut the bok choy in half.

Note: If you’re using regular bok choy instead of baby bok choy you can opt to cut the bok choy into quarters as well.

Next wash and rinse the bok choy under cold water 2-3 times to get rid of the excess dirt hiding in the bok choy.

Make sure to wash the bok choy well as a lot of dirt tends to get trapped underneath the stems.

Once done, drain and dry the bok choy under a colander.

Next, mince 2-3 cloves of garlic and slice 2-3 pieces of ginger.

Now to make the sauce, combine the oyster sauce, light soy sauce, sugar, water, black pepper, shaoxing wine, and chicken bouillon powder together. Once done set aside.

With a wok heated up on medium heat, we’re going to add in 1-1.5 Tbsp of cooking oil to the wok. Next add in our minced garlic and ginger slices to the wok.

Let it cook for about 15-20 seconds and then add in your bok choy.

Stir fry everything for about 3-4 minutes.

Once the leafs of the bok choy changes into a dark greenish colour and it shrinks, add in the sauce and continue stir-frying it for another half a minute.

Finally add in your sesame oil, give it a quick few tosses then remove from the stove and serve.

Notes:

I’m using shanghai baby bok choy in this recipe. If you’re using regular bok choy, you can either cut them in half or cut them into quarters. You may also opt to boil or steam the bok choy first before stir-frying them if you want the bok choy to be softer. This is entirely up to personal preference.

How to Make the Dish Vegetarian

If you’re vegetarian then just omit the chicken bouillon and substitute the oyster sauce with vegetarian oyster sauce.