Bok choy (pak choi/pok choi) is a leafy green Chinese cabbage. It is also a nutritious ingredient, containing Vitamin C, A and K. This simple stir-fried bok choy dish is fried with ginger and garlic and makes a delicious, healthy side dish.
This is one of my favourite go to dishes to make at home, and when dining out at Cantonese restaurants as it pairs so well with other dishes.
Prep: 20 Min | Cook: 5 Min | Servings: 3-4
Ingredients
- 500g bok choy (you can use any variety you like. Remove any yellowing leaves)
- 3-4 cloves garlic (peeled and roughly chop)
- Small thumb ginger (peel and roughly chop)
- 2 tbsp light soy sauce or liquid aminos (GF option)
- 1 tbsp dark soy sauce or coconut aminos (GF option)
- 1 – 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp neutral cooking oil (olive oil or sunflower)
- Top with chilli crisp (optional)
Method
- Start by preparing the bok choy. Ensure they are thoroughly cleaned. Typically the dirt from the soil sits inside the base. If you bought smaller ones, you can fry them whole. If larger, slice the tough base off, and separate into individual stems. Leave in a large bowl of cold water to soak for 10 minutes. Then drain.
- In a frying pan or wok, add the oil, and turn the heat to medium. When it warms, start by frying the ginger and garlic for around 20 seconds, and ensure it doesn’t burn!
- Stir in the bok choy, stir. Increase the heat slightly, and add the soy sauces, rice vinegar and sesame oil. The bok choy will cook down. Fry for a few minutes, then serve.