Stir-Fried Bok Choy with Soy Sauce and Ginger

Published May 1, 2001.

Why this recipe works:

As we developed our baby bok choy recipe, we arrived at a cooking method that allows this Chinese cabbage to live up to its crisp-tender, flavorful potential. We discovered that with bok choy, unlike many greens, both the stalks and the leaves are to be savored, so we cooked them separately to… read more

As we developed our baby bok choy recipe, we arrived at a cooking method that allows this Chinese cabbage to live up to its crisp-tender, flavorful potential. We discovered that with bok choy, unlike many greens, both the stalks and the leaves are to be savored, so we cooked them separately to avoid undercooking the stalks and overcooking the leaves. Stir-frying and braising were the best methods for obtaining maximum flavor while still retaining bok choy’s characteristic crunch.

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Serves 4 as a side dish

Stir-frying preserves some of the texture of the bok choy, especially the stalks.

Ingredients

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