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.
- 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.
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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.