One Review
You must be logged in to post a review.
drbec on 5.26.2012
Delicious and super easy! Will be making it again since we got a little overexcited planting the pac choy this year!
Spicy Stir-Fry Bok Choy with Ginger & Soy Sauce
x
Print Options
Description
This quick and easy side dish is a welcome healthy change from all of the holiday baking. Not that there’s anything wrong with holiday baking—except that I have to lie on my bed to do up my pants. Not pretty.
Ingredients
- 1-¼ pound Baby Bok Choy (about 6 Heads)
- 1 Tablespoon Canola Oil
- 1 piece (1 1/2 Inches Long) Fresh Ginger, Peeled And Minced
- 2 cloves Garlic, Minced
- 1 Tablespoon Water
- 1 Tablespoon Plus 1 Teaspoon Soy Sauce
- ¾ teaspoons Hot Chili Garlic Sauce (Can Adjust To Taste, See Note)
- 2 teaspoons Sesame Oil
Preparation
Cut each head of baby bok choy into quarters lengthwise, keeping the root intact. Wash in a large bowl of cold water and drain into a colander. Repeat this process to insure all dirt is removed.
Heat canola oil in a large skillet or wok set over medium-high heat. Add minced fresh ginger and minced garlic. Stir-fry for about 15 seconds, then add the bok choy. Cook for 1 minute, stirring constantly.
Add water, cover with a lid, and allow the bok choy to steam until wilted, 30 to 60 seconds. Remove the lid, toss the bok choy with soy sauce, hot chili sauce with garlic, and sesame oil.
Remove the skillet from the heat, re-cover, and allow the bok choy to steam for an additional 30 seconds. Serve immediately.
Note: Hot chili garlic sauce can be found in the Asian section of most supermarkets.
More Recipes from cookincanuck
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
2 Comments
Leave a Comment
You must be logged in to post a comment.
SocialKim on 3.31.2011
This is one of my most favorite ways to make bok choy! I find it difficult to get baby bok choy at my usual grocery store but this works just fine with diced grown-up bok choy, too. Also, if you have chicken stock leftover and need to use it up, substitute it for the water. It brightens the flavor just a bit and keeps you from throwing out those last few tablespoons of stock.
ameeanda on 1.25.2011
Yum! I just picked up some bok choy and this looks like a tasty way to use it!