All Simple Vegetable Recipes

Stir-Fried Bok-Choy

Stir-Fried Bok-Choy


Preparation time: 10 minutes
Cooking time: about 5 minutes

Serves 3-4

  • 375 g (12 oz) bok-choy

  • 2 tablespoons groundnut oil

  • 2 garlic cloves, finely chopped

  • 2 teaspoons sugar

  • 2 dried red chilies

  • 1 tablespoon soy sauce

  • 1 tablespoon rice wine vinegar or white wine or cider vinegar

  • Salt

  • Sesame oil, to finish

  1. Trim the white stalks of the bok-choy, then cut the stalks into 4 cm (17 inch) lengths. Tear or coarsely shred the green leaves.

  2. Heat an empty wok until hot. Add the groundnut oil and heat until hot. Add the bok-choy stalks, garlic, sugar and a pinch of salt. Crumble the dried chilies over the bok-choy and stir-fry over a moderate to high heat for 2 minutes.

  3. Add the bok-choy leaves, soy sauce and vinegar and toss vigorously for 30-60 seconds until the leaves start to wilt. Serve immediately, sprinkled with sesame oil.

  4. Note: Bok-choy, which you may also see labeled as bok-choi and pak-choi, can be bought in Chinese supermarkets and greengrocers. It is a good-looking vegetable, with pure white crunchy stalks and contrasting dark green leaves. Its flavor is pleasantly bitter.

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