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Stir Fried Baby Bok Choy
Posted: Friday, October 29th, 2010
1 pound baby bok choy
1 teaspoon coarse sea or kosher salt
1.5 tablespoons peanut oil
3 cloves garlic, thinly sliced
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
1 teaspoon sugar
2 scallions (white and green parts), thinly sliced
1/8 teaspoon ground white pepper
Trim 1/4 inch from bottom of each head of bok choy. Slice bok choy crosswise into 1/2-inch-thick slices. Wash bok choy in several changes of cold water and dry in colander or salad spinner until dry to touch.
In wok or large sauté pan over moderately high heat, heat oil until hot but not smoking. Add ginger, scallions, and garlic and stir-fry until aromatic, about 15 seconds. Add bok choy, salt, sugar, and pepper and stir-fry 1 minute. Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds. Uncover, stir-fry 5 seconds, then cover again, turn off flame, and let steam in residual heat until just tender, about 30 seconds more. Serve immediately.