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a white serving plate with stir fried bok choy with chopsticks on a red table

Stir-fried baby bok choy with garlic


  • Author: Christiane
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x

Description

Delicious stir-fried baby bok choy with garlic! Full of taste, tender yet crunchy, healthy and quick to make, this is an essential dish in Chinese cuisine.

Check more details about how to make this recipe in my blog post above.


Scale

Ingredients

Serving 2 as a standalone dish or 4 as part of a shared Chinese dinner with several dishes

500g (8oz) baby bok choy

1 tbsp rapeseed oil

3 garlic gloves, chopped or sliced

12 tbsp soy sauce or tamari

1/4 tsp sea salt or more to taste

1/2 tsp coconut sugar or brown keto sweetener (such as sukrin gold)


Instructions

  1. Thoroughly wash your bok choy. First, finely slice off the end of the stems. Some leaves may fall off when you do that. Soak leaves and all bok choy bulbs in your sink for about 10 minutes. Drain in a colander.
  2. Chop or slice garlic cloves. Prepare soy sauce or tamari, salt and sweetener so they are at hand as you will need them quickly and in a short time span.
  3. Put a wok or non-stick pan at high heat, add rapeseed oil and then your garlic. Once the garlic starts browning, throw in the bok choy and stir-fry vigorously. No worries if the leaves seem to be a lot of vegetable. Bok choy, and especially the leaves will wilt and shrink quickly.
  4. Once the leaves have started to wilt, add salt and coconut sugar or brown keto sweetener. Mix in well.

  5. When the stems are tender, add the soy sauce. Taste and see whether you feel you need to add more salt or soy sauce.

  6. Serve immediately as part of an Asian dinner or standalone dish with cauliflower rice.

Notes

Choose bok choy with fresh-looking, bright green leaves and try to use it quickly, ideally within two days of buying it. If you have to store it, put it into an airtight container and in your fridge. It is tasty as long as the leaves are green and not wilted.

If you have larger plants, consider chopping them in half or quarters. Or cut off the upper part of each leaf mostly consisting of the green part, and chop the white parts into bite-sized pieces. That way, the white stem pieces are cooking faster. You can also put the white parts into the wok or pan two minutes before you add the leaves.

  • Category: meals
  • Method: stir-fry
  • Cuisine: Chinese