Baby Bok Choy with Garlic and Ginger Recipe
Learn how to stir fry baby bok choy, a tender green that is easy to prepare and delicious with a simple stir fry of garlic and ginger with a slight drizzle of your favorite sauce.
My resourceful husband, Jimmy, found out that Chef Martin Yan, from the beloved and delightful television cooking show, Yan Can Cook, would appear at one of our local public libraries to have a cooking demonstration and we decided to attend as a family. Martin Yan didn’t just cook fast, he also entertained us with his wit and humor while imparting many cooking suggestions. His demonstration on how to relax a chicken made a lasting impression on my children that they still remember even 4 years later. Check it out on YouTube.
That evening I bought one of Martin Yan’s cookbooks, Martin Yan’s China (affiliate link). It’s not just a cookbook that explores China’s four main regional cuisines but has gorgeous photos of China’s landscape, people, and culture and the photos of the food are mouth watering. Members from one of my support groups talked about how ginger is good for the digestive system so I decided to make Ginger-Garlic Baby Bok Choy from the cookbook.
How to Buy Bok Choy
There are two kinds of baby bok choy, some bok choy have a white stem with dark green curly leaves and some have jade green stems with dark green leaves (pictured). You can cook and prep both in the same way.
Select smaller baby bok choy as they are more tender, each one is about 3-5 inches long. Try to use them as soon as possible, you know that the baby bok choy is too old if the leaves are yellowed or look bruised or soft (wilted baby bok choy could be revived by soaking in cold water for 5-10 minutes). If your store doesn’t carry baby bok choy, you can substitute other Asian leafy greens. If you cannot buy any Asian greens, this is a great recipe to use with spinach. If you have a green thumb and have time and space, you can order seeds online and grow them in late winter or early spring, the plants will start to bolt when the weather gets warm.
How to Prepare Baby Bok Choy
Washing the baby bok choy greens is probably the most painstaking task IMHO. I rinse the visible dirt off the plants and then swish them in a big bowl of cold water and soak for a few minutes (if there is a lot of dirt I use diluted vegetable wash for 30 seconds then rinse and soak with cold water). Then I trim off the bottoms, discard any spoiled leaves and cut the vegetables in half lengthwise and soak in fresh water for 5 minutes and swish some more and keep rinsing until the greens are clean. Look for dirt where the leaves attach to the stem.
Allergy Aware Baby Bok Choy
Not only is eating Asian vegetables good for you and so guilt free, it’s also simple which lends itself to being allergy friendly. The original baby bok choy recipe calls for using 2 teaspoons of oyster sauce which you can do if you have oyster sauce and don’t have any allergies to the ingredients. I substituted the oyster sauce with more soy sauce and a tiny bit of sugar. I also left out 3 dried red chili peppers to make it more kid-friendly. You can adapt the recipe to your allergies by substituting soy sauce with a soy free soy sauce or soy sauce alternative.
This recipe as written is free of peanuts, tree nuts, dairy, eggs, shellfish, and fish.
- 1 pound baby bok choy
- 2 tablespoons rice wine or dry sherry or mirin
- 2 teaspoons soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- Wash and prep baby bok choy: rinse the dirt off of the baby bok choy and then soak in a large bowl of cold clean water for 5 minutes, swish and change the water, trim off the bottom ¼ inch of the stem and discard any spoiled leaves, split any large baby bok choy in half lengthwise.
- Bring a large stock pot filled halfway with water to a boil and add the bok choy and blanch for 1 minute until the greens are bright green.
- Drain in a colander and rinse with cold water, set aside to drain some more.
- Combine the wine, soy sauce, sugar, salt and pepper in a small bowl and set side.
- Heat a large frying pan over medium to medium high heat until a drop of water sizzles in the pan.
- Add the oil, ginger and garlic and stir until fragrant while coating the entire pan with oil until the garlic and ginger is fragrant (30 seconds).
- Add the vegetables and sauce and stir fry until the vegetables are warm and the liquid is slightly reduced.
Adapted from Martin Yan’s China (Chronicle, 240 pp, $24.95). Recipe & post updated on July 18, 2016.
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