Here is how to make the tastiest bok choy (and other Asian vegetables) in a wok in 10 minutes
This is such a handy recipe to reach for when you want to stir-fry Asian vegetables like bok choy. Simple, quick, but always tasty: it involves a hot wok and a few seasonings that are already in your kitchen cupboard. This bok choy recipe is a good one to save.
You can use this bok choy recipe for regular bok choy (in pieces or with the stems separated), baby bok choy or Shanghai bok choy, wild spinach, kai lan, choi sum, or other Asian (leafy) vegetables.
Cutting bok choy: here's how to do it.
Wash the bok choy well; there may still be some sand between the stems. If you cut the bok choy lengthwise first, you can easily get between the stems. You can cut bok choy in different ways, depending on the preparation method.
If you want to stir-fry the bok choy, cut off the bottom end and then cut the stems into 1 cm wide pieces. The leaves do not need to be chopped as finely; it is best to add them to the wok later, as they wilt quickly.
Smaller varieties of bok choy, such as baby bok choy or Shanghai bok choy, can also be cut in half or quarters lengthwise (depending on the size of the bok choy) and stir-fried in larger pieces. You can see this, for example, in our recipe for salmon with gochujang and honey and in this easy noodle soup with shrimp, bok choy, and lime.
Recipe for bok choy: time to stir-fry!
- Place the wok over high heat and let it get very hot. Then add the sunflower oil and swirl the wok around.
- Place the vegetables in the wok (if using baby bok choy, place it cut-side down). Cook for 4 minutes. Add the garlic and toss the vegetables until you see the leaves begin to wilt and change color.
- Pour in the rice wine, add the sugar and a pinch of salt. Keep stirring until you see that the bok choy is cooked. If it starts to dry out a bit, you can add a splash of water.
- Remove the bok choy from the wok and serve with a dish of your choice.
