Stir-Fried Bok Choy
Fresh ginger and garlic-infused bok choy stir-fried until tender-crisp, finished with light soy sauce. Serves 4.
800g
4clove
10g
3tbsp
2tbsp
60ml
1pinch
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 800g | — | — | |
| 2 | | 4clove | — | — | |
| 3 | | 10g | — | — | |
| 4 | | 3tbsp | — | — | |
| 5 | | 2tbsp | — | — | |
| 6 | | 60ml | — | — | |
| 7 | | 1pinch | — | — | |
| 8 | | 1tsp | — | — |
Hold the bok choy under cold running water, separating the leaves slightly to rinse out any grit, then shake the colander to drain.
Bok choy · 800 g
Cut each head of bok choy in half lengthways through the root so the leaves stay attached.
Crush each clove flat with the side of the knife and strip away the papery skin.
Garlic · 4 cloveRock the knife over the crushed cloves until they are finely chopped.
Sweep the chopped garlic off the board into a small bowl to keep it separate while you prepare the ginger.
Scrape the skin from the ginger with a peeler.
Fresh ginger · 10 g
Chop the peeled ginger into a very fine mince.
Pour the vegetable oil into the wok.
Vegetable oil · 3 tbsp
Set the wok over the highest heat and leave the oil until it shimmers and just begins to smoke.
Tip the finely chopped ginger into the hot oil.
Stir-fry the ginger, keeping it moving constantly, until it is golden and fragrant.
Add the finely chopped garlic to the wok.
Stir-fry the garlic with the ginger for about 20 seconds until golden but not burned.
Lay the halved bok choy cut-side down in the wok.
Toss and turn the bok choy with tongs over high heat until the cut sides are lightly charred and the leaves begin to wilt.
Pour the soy sauce around the edge of the wok so it sizzles as it hits the hot metal.
Light soy sauce · 2 tbspAdd the water to the wok to create a brief steaming liquid.
Water · 60 mlSeason with a pinch of salt.
Salt · 1 pinchToss everything together over high heat, turning the bok choy constantly until the stems are just tender and the liquid has almost completely reduced.
Drizzle the sesame oil over the bok choy and toss once to coat.
Sesame oil · 1 tsp
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 800 g | | Hold the bok choy under cold running water, separating the leaves slightly to rinse out any grit, then shake the colander to drain.⏱ 30sResultRinsed bok choy |
| 2 | — | | Cut each head of bok choy in half lengthways through the root so the leaves stay attached.⏱ 40sResultHalved bok choyused in step 14 |
| 3 | 4 clove | | Crush each clove flat with the side of the knife and strip away the papery skin.⏱ 20sResultPeeled garlic cloves |
| 4 | Peeled garlic clovesstep 3 | | Rock the knife over the crushed cloves until they are finely chopped.⏱ 30sResultFinely chopped garlic |
| 5 | Finely chopped garlicstep 4 | | Sweep the chopped garlic off the board into a small bowl to keep it separate while you prepare the ginger.⏱ 8sResultFinely chopped garlicused in step 12 |
| 6 | 10 g | | Scrape the skin from the ginger with a peeler.⏱ 15sResultPeeled fresh ginger |
| 7 | Peeled fresh gingerstep 6 | | Chop the peeled ginger into a very fine mince.⏱ 25sResultFinely chopped gingerused in step 10 |
| 8 | 3 tbsp | | Pour the vegetable oil into the wok.⏱ 5sResultVegetable oil |
| 9 | — | | Set the wok over the highest heat and leave the oil until it shimmers and just begins to smoke.⏱ 1 minResultHot oil |
| 10 | Finely chopped gingerstep 7 | | Tip the finely chopped ginger into the hot oil.⏱ 10sResultFinely chopped ginger and hot oil |
| 11 | — | | Stir-fry the ginger, keeping it moving constantly, until it is golden and fragrant.⏱ 20sResultFragrant ginger |
| 12 | Finely chopped garlicstep 5 | | Add the finely chopped garlic to the wok.⏱ 10sResultFragrant ginger and finely chopped garlic |
| 13 | — | | Stir-fry the garlic with the ginger for about 20 seconds until golden but not burned.⏱ 20sResultFragrant garlic and ginger |
| 14 | Halved bok choystep 2 | | Lay the halved bok choy cut-side down in the wok.⏱ 10sResultFragrant garlic and ginger and halved bok choy |
| 15 | — | | Toss and turn the bok choy with tongs over high heat until the cut sides are lightly charred and the leaves begin to wilt.⏱ 1 minResultSeared bok choy |
| 16 | 2 tbsp | | Pour the soy sauce around the edge of the wok so it sizzles as it hits the hot metal.⏱ 5sResultSeared bok choy and light soy sauce |
| 17 | 60 ml | | Add the water to the wok to create a brief steaming liquid.⏱ 5sResultSeared bok choy and light soy sauce and water |
| 18 | 1 pinch | | Season with a pinch of salt.⏱ 5sResultSeared bok choy and light soy sauce mixture |
| 19 | — | | Toss everything together over high heat, turning the bok choy constantly until the stems are just tender and the liquid has almost completely reduced.⏱ 1 min 30sResultTender stir-fried bok choy |
| 20 | 1 tsp | | Drizzle the sesame oil over the bok choy and toss once to coat.⏱ 5sResultTender stir-fried bok choy and sesame oil |
| Total Time | 14 min | ||
- Use tongs to lift the bok choy onto a serving plate, arranging the halves neatly and spooning any remaining sauce over the top.
| Nutrient | Per serving |
|---|---|
| 140kcal | |
| 4g | |
| 12g | |
| 2g | |
| 7g | |
| 1g | |
| 3g | |
| 746mg |
Stir-Fried Bok Choy
Fresh ginger and garlic-infused bok choy stir-fried until tender-crisp, finished with light soy sauce. Serves 4.
What you’ll doYou will rinse and halve the bok choy, then finely chop ginger and garlic whilst the wok heats. Once the oil shimmers and just smokes, you will fry the ginger until golden and fragrant, add the garlic briefly, then lay in the bok choy to char and wilt. You will deglaze with soy sauce and water, season, and reduce the liquid over high heat until the stems are just tender.
Ingredients
- Bok choy800 g
- Garlic4 clove
- Fresh ginger10 g
- Vegetable oil3 tbsp
- Light soy sauce2 tbsp
- Water60 ml
- Salt1 pinch
- Sesame oil1 tsp