Stir Fried Bok Choy Recipe

In December I went out for an amazing 10 course Chinese banquet with some friends. It was absolutely delicious and when we left we waddled to the car. Being a foodie I wanted to know how it was all prepared, and luckily I had a fellow Chinese foodie letting me in on all the details.

Without going into too much detail it wasn’t the healthiest meal ever (think loads of deep frying, breading, oil and some msg). Well, this stir fried bok choy is much healthier than that. Bok Choy itself is a good source of vitamin C and with no deep frying, little oil and no MSG, this is a lovely light side with great asian flavours. You can reduce the sodium if necessary by lowering the amount of stir fry sauce you use. Also feel free to use baby bok choy as the original recipe calls for.

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Stir Fried Bok Choy Recipe

(serves 3-4)
Adapted from Simple Comfort Food

3 tablespoons soy sauce

2 tablespoons rice wine vinegar

6 cloves garlic, minced

3 tablespoons oyster sauce

1 tablespoon fish sauce

1 teaspoon sesame oil

t teaspoon sriracha * (Try your asian market. If you can’t find Sriracha substitute another hot sauce )

2 tablespoons Chinese cooking wine or sherry

2 tablespoons brown sugar

pepper

2 heads bok choy

1 teaspoon peanut oil

Combine everything but the bok choy in a measuring cup. Chop Bok Choy, chopping whites a bit smaller then greens and wash thoroughly. Heat a large frying pan hot over medium heat. Add 1 teaspoon peanut oil to pan then bok choy, toss and add 4 tablespoons of the stir fry sauce. Cook stirring and shaking pan regularly until whites tender and greens wilted. Serve immediately.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time:20 minutes