Sichuan-Style Stir-Fried Bok Choy

Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About


  • 2 pounds bok choy
  • 3 tablespoons peanut oil
  • 4 slices


  1. Cut the stem ends off the bok choy. Then cut the stalks into 1-inch sections.
  2. Heat the wok, then add the peanut oil and heat over a medium flame until very hot but not smoking.
  3. For a generic Stir-fry of bok choy, toss in the ginger and Stir-fry for a few seco