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.
Stir Fried Bok Choy Recipe
(serves 3-4)
Adapted from Simple Comfort FoodCombine 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.
{ 11 comments… read them below or add one }
I love bok choy, and this sounds delicious, but where do I get sriracha?
You can get it at your local Asian Market. Granted I live in Vancouver and it is like ketchup here, but I updated the post with some suggestions from Bon Appetit on where you can get it. (Including ordering from Amazon.)
Sounds delicious, and great photos. I made stir-fried bok choy once (long ago) and I’m groaning when I remember my photos compared to yours. Such a hard thing to photograph well, but you nailed it!
I’d have to leave out the wine and brown sugar to make this phase one, but I might give it a try!
Looks simple and delicious. Bok Choy is my family favourite. I cook it often.
wow this sounds wicked delicious! and pretty easy to make. looks like i’ll be making a trip to the store sometime soon
The sriracha is actually accessible in my local Wal-Mart so check there before throwing in the towel. Check in the hot sauces area but also check the cultural section too.
If it’s at my local Wal-Mart chances are you can find it at yours too.
BTW – this looks FABULOUS, I LOVE Bok Choy and will be trying it this weekend!!!
Thank you!
Oh my gosh, this sounds sooo good! I’ve been completely obsessed with bok choy for the last 2 weeks, so I’m going to have to track down some sriracha and oyster sauce, and make this variation. I can’t wait!
This recipe looks good and easy, i have a garden full of Bok Choy that i have been harvesting and cooking and i am always looking for different ways to use it.
Hi, just found this recipe while searching the internet for an authentic recreation of a bok choy dish I ate when I lived in China and this looks a lot like it. I have become seriously addicted to bok choy while living there.
My question is, do you perhaps know a good replacement for oyster sauce? Because clams and I don’t mix well
Thanks for sharing this recipe with us.
I am afraid I don’t have any off the top of my head, maybe try looking on the vegetarian forums?
Ok I’ll try that. A friend suggested to me yesterday to just use Hoisin sauce (I’m just gonna try that first, though that’ll be the first time I use that stuff ^^ ).