|Nutritional Guidelines (per serving)|
This Chinese recipe for stir-fried baby bok choy has sweeter flavor than the ones made with adult varieties of bok choy. For a lighter taste, feel free to stir fry the vegetables in olive oil. Low-sodium chicken broth can be used in place of water to add more flavor.
- 4 bunches baby bok choy (washed and drained)
- 1 1/2 tablespoons vegetable oil for stir frying
- 2 slices ginger
- 2 tablespoons soy sauce
- 1 teaspoon sugar, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 cup water
- Few drops sesame oil
Slice the baby bok choy in half lengthwise, then cut across into small pieces. Separate the stalks from the leaves before cooking.
Heat wok and add the oil. When the oil is ready, add the ginger and stir fry briefly, for about 30 seconds, until the ginger is aromatic.
Add the bok choy, first the stalks, followed by the leaves.
Stir in the soy sauce, sugar, and salt, and stir fry on high heat for 1 minute.
Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil.
Serve with rice as part of a family-style meal.
Recipe Tips and Variations
When cooking for a group, expect to use about a bunch of bok choy per person.