Easy Bok Choy Stir-Fry (Chinese-Style)

This fries of Bok Choy is light, salty and ready in a few minutes. Made without soy sauce, it is equipped with fresh ginger, garlic and shiny sauce, perfect as a quick side dish for any meal.

Chinese -style fried Bok Choy with garlic and shiny sauce on a white dish.

Bok Choy Stir-Fry is one of the fastest and most simple Chinese contours you can do. It is light, fresh and is beautifully combined with any main dish, from meat to the noodles to rice bowls.

I have lived in Chinese language countries for years and let me tell you: I have had more Bok Choy pancakes than I can count. A good leap of Bok Choy should remain clear, not soaked, and keep it vibrant bright green color without becoming boring.

Bok Choy Stir-Fry served on steam white rice in a bowl.

My favorite Chinese style bok-friend

Most of the Bok Choy’s frying recipes use soy sauce as the main condiment, but this takes a different path, just as it is often done in the kitchens of Chinese houses. Instead of soy sauce, use Bouillon chicken powder, salt and fresh ginger To keep the flavors light but salted. A bit ‘ corn starch It helps to thicken natural humidity from the Bok Choy, creating a silky and shiny finish without drowning vegetables in sauce.

That’s all. No dark sauces, no confusion—It have a clean and honest flavor that allows the Bok Choy to shine.

This is how I have always done it for my family and how we still have fun today. It could be a little different from what you are used to, but I think you will love this simple and elegant interpretation. Once tried, you may never reach the soy sauce again.

I also cooked a lot of soy sauce -based vegetables, such as this sum of bleachate choy with garlic soy sauce, a simple Chinese outline and another favorite of the family with bold and salty flavor.

Shanghai Bok Choy fresh with crunchy green leaves and pale stems in a fabric basket.

Best boy Choy for the fried break

For this recipe, I used Shanghai Bok Choy– He has smooth and pale green stems and kept leaves and the shape of a spoon that work magnificently in fried. But really, you can use Baby Bok Choy, Normal Bok Choy or even Pak Choi (another name for Bok Choy): everyone cooks well with this method.

What matters most is to use fresh and clear Bok Choy. Look for stems that feel stopped with vibrant green leaves. Jump that they are inert, yellowed or identified: they are beyond their peak.

In some Chinese restaurants, I saw the chefs cut the bottom of the large leaves of Shanghai Bok Choy, especially when they become dense and fibrosis. Chinese cuisine tends to focus on crunchy stems more than leafy peaks. Having said that, I didn’t need to cut mine: my Bok Choy had the right size and quite tender.

If you are looking for a more delicate consistency and faster preparation, Baby Bok Choy is an excellent choice. Just cut the ends and rinse well: they are ready to hit the wok.

How to vent Bok Choy

Fresh boy choy cut half a longitudinal showing crispy white stems and green leaves.

Cut the BOK CHOY. If the Bok Choy is large, cut through the longitudinal stem to halve it, then tear it gently. If the stems are really thick, you can get along.

Prepare the sauce. In a small bowl, mix together chicken boile, salt, ginger paste, corn starch, sesame oil and a splash of water

Fried Bok Choy with garlic with hot oil in a wok, just starting to dry.

Lunge the Bok Choy. Heat the oil over medium-high heat. Add the garlic and Bok Choy and fry it until it starts to dry. Pour the sauce and cook briefly until the Choy Bok softens and the sauce becomes shiny. Transfer to a serving dish and have fun hot!

With what to serve

Bok Choy Frir-Fry is incredibly versatile: it goes with anything! It is the perfect vegetarian side to balance the rich or salty net. Some of my favorite personal combinations are this crunchy grated beef and pork cooked twice with spicy beans sauce, both bold and full of flavor.

It also works well together with grilled meats or teriyak -style plates like this Butadon (Japanese pork rice bowl) or simply with steam rice for a light and satisfactory meal.

Tips for the success of the omethrole

Scroll the Bok Choy well. After washing, make sure the BOK CHOY is well drained. Excess water can dilute the sauce and cause splashes in the pan.
Prepare everything before starting. Like any Chinese frying, speed is the key. Make sure all your ingredients are ready to turn on the fire: there is no time to pause once the cooking starts.
Don’t burn the garlic. The garlic burns quickly, then use the medium-high heat and prepare your bok choy ready to launch immediately after the garlic affects the oil. Mix quickly to keep things in motion.
Don’t cook the BOK Choy too much. Bok Choy cooks quickly. If you wait too long, it can become soaked and lose its bright green color.
Let the sauce do the job. It is not necessary to wait for the Bok Choy to appear completely before adding the sauce. Once you enter, the humidity creates steam and ends the cooking, leaving the crunchy tender of the vegetables with a shiny finish.

Bok Choy skipped in a pan served as a simple outline of Chinese vegetables.

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