asian vegetables

Learn how to cook bok choy, a healthy Asian vegetable, using the stir-fry method to create beautifully browned edges and crisp-tender stalks.

How To Cook Bok Choy

baby bok choy

soy sauce

vegetable broth

rice vinegar

sesame oil (divided)

honey

red chili flakes

vegetable oil (divided)

garlic

ginger

onions

sesame seeds

How to Cook Bok Choy

Rinse the bok choy with water. Shaking off any excess water and then dry using a kitchen towel or paper towels.

Cut each bok choy, halved lengthwise.

In a small bowl combine soy sauce, broth, vinegar, 2 teaspoons of sesame oil, honey, and red chili flakes.

In a wok or 12-inch nonstick skillet add 1 tablespoon vegetable oil and 1 teaspoon of sesame oil over high heat until just smoking.

Use tongs to carefully place the bok choy cut side down in a single layer in the wok, lightly press down to make contact with the surface.

Cook until lightly browned without moving, about 1 to 2 minutes.

Flip the bok choy over and cook the other side until lightly browned, 1 to 2 minutes. Transfer to a plate.

Add 1 tablespoon vegetable oil to the wok. Add garlic, ginger and green onions, stir fry until fragrant, about 30 seconds.

Add the soy sauce mixture to the wok, simmer until thickened, about 30 seconds.

Add bok choy back to the wok, stir-fry and cook until the sauce glazes the greens, about 1 to 2 minutes.

Transfer to a platter and garnish with sesame seeds.

Change up your usual stir-fry with the addition of kangaroo.

Kangaroo Stir-fry

500 g kangaroo fillet, thinly sliced

onion, sliced

garlic, chopped

mushrooms

fresh choy sum, chopped

lemon

Continental Stock Pot Sensations Beef Stock Pot

oyster sauce

coriander leaves

Heat oil in a large wok or frying pan, add half the kangaroo and stir fry until browned. Remove from pan and repeat with remaining meat.

Add onion, garlic, mushrooms, choy sum and lemon grass to the wok and stir fry 3-4 minutes until softened. Return kangaroo to pan with Stock Pot and oyster sauce. Stir fry for a further 2-3 minutes until heated through.

ungrouped

Quick bok choy with garlic and ginger is an easy, delicious side dish with just 5 ingredients that’s ready in 10 minutes!

Quick Bok Choy with Garlic and Ginger

canola oil

garlic (minced)

baby bok choy (sliced in half lengthwise)

Salt and black pepper (or red pepper flakes)

sesame oil (optional)

Heat oil in a large skillet over medium high heat.

Add the ginger and garlic and cook for 30 seconds to 1 minute, until fragrant. 

Add the bok choy, cut side down, and sear for 2 minutes.

Turn each piece of bok choy over and sprinkle lightly with salt and pepper. Add the soy sauce to the pan, turn to coat the bok choy and reduce the heat to medium low.

Cover the pan with a tight fitting lit and cook for 3-4 minutes, until the bok choy is tender. (If your pan is drying out before the bok choy is done, add a splash of water or broth.)

Drizzle with the sesame oil, if desired, and serve immediately.

can you please explain what "4 Bok Choy" is?...does that mean 4 leaves?...can't be...so that means 4 bunches of Bok Choy and then cut the entire thing in half?...can't imagine 4 leaves would be 4 servings...lol

I ABSOLUTELY LOVE, LOVE BOK CHOY, SOMETIMES IT'S HARD TO FIND, BUT I DO LOVE THE BABY ONE MOSTLY. CAN'T WAIT TO GO SHOPPING SO I CAN MAKE THIS.  THANK YOU SO MUCH AND KEEP THEM COMING.  OH YEA AND I ALWAYS KEEP FRESH GINGER IN MY FREEZER AND WHEN I NEED SOME I JUST GRATE IT, JUST LIKE WHILE CLOVES OF GARLIC.

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How To Cook Bok Choy

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Top 3 asian vegetables recipes from across the web

The most viewed asian vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Cook Bok Choy

Kangaroo Stir-fry

Quick Bok Choy with Garlic and Ging...

The most viewed asian vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine