Stir-Fried Bok Choy is a very common dish in Chinese family. In fact, you can stir-fried any green leaves vegetables simply with ginger and garlic and seasoned with salt or oyster sauce.
In the South Arm Cooking Club for Seniors, Charlene selected Stir-Fried Bok Choy as one of the Chinese theme dishes. Charlene wanted to introduced various bok choy to members who are not familiar with such vegetables.
Ingredients
- 2 tablespoon canola oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 12 baby bok choy, whole (trimmed)
- 2 tablespoons water
- salt and freshly ground black pepper to taste
From right to left, Shanghai bok choy, milk bok choy, baby bok choy. When choosing baby bok choy, get the smallest ones you can find, ideally smaller than 3 inches. If they’re larger, cut them in half lengthwise.
Source: adapted from Vicki Fan
Prep time: 10 minutes; Cook time: 5 minutes; Serve 4
Frank, Marcel and Sydney made this dish.
Instructions
 One way to peel ginger is to use a spoon to scrape the skin off. |
 Heat a wok or large frying pan over medium-high heat, add the canola oil and swirl the wok around to coat the pan. Heat until you see a wisp of smoke. Add garlic and ginger and quickly stir fry for just a few seconds, stirring with a wooden spoon. |
 Add the bok choy and stir to coat. |
 Add 2 tablespoons of water and cover. Let the bok choy steam about 2 to 3 minutes, stirring a few times and checking to make sure the vegetables dont burn. Add a little more water if necessary and a pinch of salt and pepper to taste. Serve immediately. |
 Sydney demonstrating his excellent cooking skill with the tossing of the vegetables in the frying pan.
Frank, Marcel and Sydney, thank you for cooking in the South Arm Cooking Club for Seniors. |
Sydney has very nice tossing skills :). I always feel nervous when tossing veggies. This is pretty much how I make stir fried bok choy- I usually don’t use ginger or black pepper though.
Tossing foods in sautee pan ….. mimic a elliptical trainer run in reverse. Run your hand in quick, long, slightly elliptical strokes, holding the pan handle and pushing forward, then flick your wrist up as you bring the whole hand up and back towards you in an elliptical path. Then down and forward again.