Bok-Choy Stir-fry

Bok-choy Stir-fry
The quintessential of Chinese vegetable stir-fry. The beautify of simplistic vegetable cooking.

washed bok-choy and a wok

The key to make a tasty, juicy and bright green bok choy stir-fry is to work with a large and hot wok and work fast. This is essential to prevent yellowing and loss of juice. Begin the cooking by stirring to flavor the bok choy with garlic and oil, complete the cooking with the addition of water to keep it moist, and adding salt at the very end to prevent withering.

If you need to cook a larger amount of bok choy, the best way to keep its taste and color is to blanch it in hot water first. This way, the purpose of stir-frying is merely to flavor the bok choy therefore can be done very quickly to avoid yellowing.

Preparation: under 5 minutes             Cooking: 3 minutes

  • 250g baby bok choy, washed
  • 3 cloves garlic, crushed
  • 1 tbsp oil
  • 1/4 tsp salt
Heat the wok on high heat and add oil. Saute garlic until fragrant, 20 second. Add bok choy, stir fry on high heat until the stems are turning bright green, about 90 seconds. Add 2 tbsp cold water, cover the wok for 60 seconds, stir occasionally. Add salt, quickly mix, remove from heat. Cover the wok and let stand for 30 seconds. Serve.

Green bok-choy stir-fry on dinning table

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