Bok Choy Stems Stir-Fried with Almonds

Preparation info

  • Serves


    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    Pale, nacreous stems of relatively large (mature) bok choy can be delicious if neatly cut, seasoned lightly, and cooked with care. Do not be tempted to overseason the mild, juicy stalks. Monitor carefully to prevent undercooking or overcooking. Save the dark, strong leaves to mix with other greens in braises or for soup or stuffing.


    • 2 pounds white-stemmed mature bok choy
    • 1 tablespoon cornstarch
    • ½ teaspoon sugar
    • ½ teaspoon kosher salt
    • 2 teaspoons water
    • 2 teaspoons lemon juice
    • 1/3 cup blanched, roasted, and salted almonds
    • 1 tablespoon peanut oil
    • 2 teaspoons minced ginger
    • 1 tablespoon minced garlic


      1. Cut apart bok choy stems at base. Slice leaves from stems (reserve for another use). Rinse stalks well, halve lengthwise any wider than 1¼ inches. At an angle, cut into slices 1 inch wide. (You’ll have about 6 cups.) Blend cornstarch, sugar, salt, water, and lemon juice; set aside. Chop almonds medium-fine. Have other ingredients ready.
      2. Set wok over moderately high heat. Pour oil into pan around edge. Add stems and toss until slightly softened but still crunchy, about 2 minutes. Add ginger and garlic and toss 30 seconds. Reduce heat slightly, cover, and cook until stems are almost tender throughout, about 2 minutes.
      3. Uncover. Stir cornstarch mixture and add, tossing. Continue tossing a minute or so, until surface of bok choy is slicked and stalks are cooked through. Add nuts and toss. Serve at once.

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