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.