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sauteed baby bok choy in a brown plate

Baby Bok Choy with Garlic and Ginger

Fresh Asian greens, baby bok choy, are stir fried but retain their fresh flavor with a boost of garlic and ginger. Recipe adapted from Martin Yan’s China (Chronicle, 240 pp, $24.95)
Course Side Dish, vegetables
Cuisine Chinese
Keyword bok choy, vegetable stir fry
Author Sharon @ Nut Free Wok

Ingredients

  • 1 pound baby bok choy
  • 2 tablespoons rice wine or dry sherry or mirin
  • 2 teaspoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger

Instructions

  1. Wash and prep baby bok choy: rinse the dirt off of the baby bok choy and then soak in a large bowl of cold clean water for 5 minutes, swish and change the water, trim off the bottom 1/4 inch of the stem and discard any spoiled leaves, split any large baby bok choy in half lengthwise.
  2. Bring a large stock pot filled halfway with water to a boil and add the bok choy and blanch for 1 minute until the greens are bright green.
  3. Drain in a colander and rinse with cold water, set aside to drain some more.
  4. Combine the wine, soy sauce, sugar, salt and pepper in a small bowl and set side.
  5. Heat a large frying pan over medium to medium high heat until a drop of water sizzles in the pan.
  6. Add the oil, ginger and garlic and stir until fragrant while coating the entire pan with oil until the garlic and ginger is fragrant (30 seconds).
  7. Add the vegetables and sauce and stir fry until the vegetables are warm and the liquid is slightly reduced.

Recipe Notes

If you make half of this recipe or stir fry in batches or have a very large wok and lots of heat, you can skip blanching the baby bok choy and stir fry the raw vegetables until they're tender crisp and add the sauce.