Stir-Fried Bok Choy

Preparation info

  • Difficulty

    Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

The natural flavour of bok choy is highlighted in this simple stir-fry. Feel free to use any vegetable you like here; I’m very fond of asparagus cooked this way as well.

Ingredients

  • 1 bunch baby bok choy (pak choy), quartered lengthways and rinsed
  • 1 tablespoon vegetable oil
  • 3 slices of peeled ginger
  • 1 tablespoon shaoxing
  • 3 tablespoons fresh chicken stock
  • ½ teaspoon sugar
  • ¾ teaspoon sea salt
  • 1 teaspoon sesame oil

Method

Heat a wok until just smoking. Add the vegetable oil and, when hot, stir-fry the ginger until fragrant. Add the bok choy and cook for 1–2 minutes, or until the leaves are just limp, then deglaze the wok with the shaoxing and add the stock, sugar and salt. Stir-fry for another minute, or until the bok choy is just cooked. Transfer to a serving plate, spoon over the juices and drizzle with sesame oil to serve.