Prep time: 5 min Cook Time: 5 min
Serves: 4 Recipe adapted by: Grace Young (Stir-Frying to the Sky’s Edge)
Here’s a simple, quick recipe for super flavorful, soft and crispy bok choy. Eat it on it’s own or serve it over rice, noodles, or in your favorite eastern Asian recipe that calls for stir-frying bok choy.
Ingredients:
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 1/2 teaspoon soy sauce
- 2 tablespoons neutral oil (canola, sunflower, avocado, etc)
- 3 quarter-size slices of fresh ginger
- 1 pound baby bok choy
- 1/2 teaspoon sesame oil
- 1 teaspoon sesame seeds (optional)
- 1/2 teaspoon red pepper flakes (optional)
Directions:
- In a small bowl, combine the water and rice vinegar and soy sauce.
- Separate the bok choy into stalks. Trim the very end of each stalk with a sharp knife. Place the stalks in a bowl of water to rinse. Cut the stalks into 2-inch-long pieces, then the leaves, and keep in separate piles.
- Heat a wok (or a wide skillet about 14 inches) over heat high until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, then add the ginger and stir-fry for 30 seconds or until fragrant.
- Add the bok choy stems and stir-fry for 30 seconds to 1 minute, or until the stems are coated with oil. Swirl in the remaining 1 tablespoon of oil, and add the leaves. Stir-fry until the leaves are limp, about 90 seconds.
- Pour the liquid mixture into the wok. Cover and cook for about 30 seconds, then remove the cover and cook for an additional 1 minute, until the bok choy is that balance between crisp and tender.
- If using, garnish with sesame seeds and red pepper flakes for more flavor and texture before serving. Enjoy!