Shanghai Bok Choy Stir Fry (Bok Choy Sprouts)
Stir fried Shanghai bok choy with minced garlic is a simple but delicious dish!
Equipment
- carbon steel wok or large stainless steel pan
Ingredients
- 2 lbs Shanghai bok choy sprouts
- 6 cloves garlic minced
- 1 tbsp ginger minced
- 2 tbsp grapeseed oil (or other neutral oil) for stir frying
- 1/2 tsp kosher salt
- 2 tsp light soy sauce
- 2 tsp oyster sauce
Instructions
Prepare Bok Choy Sprouts
- Trim and slice bok choy sprouts in half (length wise) (as per picture)
- Place cut bok choy sprouts in a clean sink or large basin full of water. Move and shake the vegetables around in the water to loosen any dirt that might be caught between the leaves. Gently rub the stems to loosen the dirt
- Remove bok choy and shake out as much water as you can. Place sprouts in a colander to dry
Cook Bok Choy Sprouts
- Heat wok or pan on medium/high heat
- Add oil, garlic and ginger. Stir fry until fragrant for 30 seconds
- Add bok choy sprouts, soy sauce and salt. Toss and stir until well mixed
- Cook bok choy for 3-5 mins depending on how large the stalks are. I usually check tenderness simply by sampling one. The bok choy are cooked when the stalks are translucent but still hold their structure and their leaves are wilted. Cook a bit longer if you prefer a softer texture
- Add oyster sauce once bok choy sprouts are cooked. Add salt to taste
- Serve immediately
Notes
- Make sure the bok choy is a dry as possible by shaking out excess water or blotting roughly with paper towels. If they are too wet, they will sizzle and pop too much in the hot wok/pan
- A wok is best for sautéing Chinese veggies for the "wok hei" but a stainless steel pan would work just fine. I would recommend cooking in 2 batches to not overcrowd the pan
Tried this recipe?Let us know how it was!