← Back to Search Results
stir-frying Chinese
Bok Choy Stir-Fried with garlic Recipe-3153

Photo by:
Comments: 0
 

Recipe

This simple home-style stir-fry has put bok choy on my weekly grocery list. Its bright white stalks and lush green leaves cook up into a remarkably delicious, pleasantly textured dish that tastes great with rice or noodles. Think of it as a delicious vegetable dish, a worthy companion to steak and baked potato, grilled salmon, or pasta tossed either with pesto, or with garlic and oil.

Yield: Serves 4

Ingredients

  • 1¼ pounds bok choy
  • 2 tablespoons vegetable oil
  • 3 slices fresh ginger
  • 2 teaspoons chopped garlic
  • 1 teaspoon salt
  • ¼ teaspoon sugar
  • 2 tablespoons water

Directions

Trim away and discard the bottom inch or so at the base of the bok choy, along with any tired outer leaves and stalks. Quarter the bok choy lengthwise and then line up the spears. Cut crosswise into 2-inch lengths and transfer the pieces to a large bowl. Tumble to loosen up all the leaves and pieces; you should have around 6 cups.

Heat a wok or a large deep skillet over high heat. Add the oil and swirl to coat the pan.

Add the ginger garlic, and salt and toss well. Scatter in the bok choy and toss well until it is shiny and beginning to wilt less than 1 minute.

Add the sugar and water and continue cooking, tossing now and then, until the leaves are vivid green and the stalks are tender but not limp. 1 to 2 minutes. Add a little more water if needed to prevent burning while cooking.

Transfer to a serving plate and serve hot or warm.


© 2008 Nancie McDermott
 

Nutritional Information

Nutrients per serving (% daily value)

85kcal (4%)
150mg (15%)
64mg (106%)
312mcg RAE (10%)
365mg
28mg
2g
2g
1g
4g
0mg (0%)
673mg (28%)
0g (2%)
7g (11%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
food-to-live-by Food to Live By
by Myra Goodman
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
living-raw-food Living Raw Food
by Sarma Melngailis
the-provence-cookbook The Provence Cookbook
by Patricia Wells
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
new-american-table New American Table
by Marcus Samuelsson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?