Baby bok choy stir-fried with garlic is no secret. However, the addition of a couple of simple ingredients will make your bok choy taste so much better.
Serve this plate of greens alongside Shanghai chicken, black bean sauce noodles, or some dreamy, easy “fried” fish.
Restaurant style bok choy
If you’ve ever ordered stir-fried bok choy in a Chinese restaurant, do you notice that it tastes just a little bit different than just greens and garlic?
Yes, there is the addition of cornstarch such that the juices are slightly thickened.
Or it could be that characteristic white pepper flavor often used in Chinese cuisine.
The Secret ingredient
Perhaps it could be MSG, but we hope not.
Likely though, it is the addition of umami through the form of chicken stock.
Add a dab of chicken bouillon concentrate for that little extra somethin’.
Chicken powder could also be used, but it does generally contain MSG.
Add a pinch of sugar too, and you get a very savory vegetable side dish worthy of setting on your dinner table.
How to Make Stir Fried Baby Bok Choy
Step 1: Prep baby bok choy
Bok choy appears in many varieties. The version pictured above is sometimes called “bok choy miu.”
Rather than the typical varietal with light green stems and dark, flat green leaves, this one has a pure white stem and curly leaves. Use whichever bok choy you can find.
Chop off the root end and wash thoroughly.
Ideally, in order not to water down the sauce, you would spin dry the bok choy.
If you don’t quite care for that extra step, a little additional water leftover on the leaves will be fine.
Step 2: Saute garlic
Heat a large pan over medium heat.
Add some oil and saute the garlic for 15-30 seconds just until fragrant but not browned too much, else it turns bitter and burned.
Without garlic, stir fried greens taste too much like plant.
Garlic really deepens the flavor and makes them less rabbit foodie.
Step 3: Cook baby bok choy
Add the baby bok choy leaves to the pan. Stir in the chicken stock or chicken bouillon concentrate and sugar to season.
Keep stirring for 3-5 minutes until the bok choy is softened. The stem should no longer be crunchy and should be tender to the bite.
Step 4: Add cornstarch
At this point, juices will have collected on the bottom of the pan. Add the cornstarch slurry and cook for another 1-2 minutes until the sauce is thickened.
It should not be gloppy but rather like a thin gravy. Add white pepper if desired and additional salt if needed.
Step 5: Serve hot
Serve on its own or with any of these dishes:
Easy Kimchi Pork Stir-Fry: An Irresistible Hot Mess
Easy Baked Ling Cod with 3-Ingredient Miso Glaze
Expert Tips
- Spin dry the bok choy if you don’t want it to be so watery and have a more wok seared flavor.
- Try this recipe with any number of Asian greens: yu choy, gailan, or pea shoots.
- You don’t have to use the chicken bouillon if you don’t want to, but don’t forget the garlic.
- To make this vegan, use a vegetable bouillon concentrate instead of a chicken one.
Stir Fried Baby Bok Choy
Ingredients
- 1 lb baby bok choy
- 1 Tb oil
- 2 ea garlic cloves
- 1/2 tsp sea salt
- 1/2 tsp chicken or vegetable bouillon concentrate such as Better than Bouillion
- 1 pinch sugar
Instructions
- Cut off the root end of the bok choy and wash. Spin dry, if you have time.
- Heat pan and oil to medium heat. Add garlic and swish for 15-30 seconds until fragrant.
- Add bok choy, chicken bouillon, salt, and sugar. Increase heat to medium high and stir fry bok choy for 3-5 minutes until tender.
- Mix cornstarch with water. Add to pan and cook 1-2 minutes until cornstarch has thickened the juices.
Notes
- Spin dry the bok choy if you don't want it to be so watery and have more a wok seared flavor.
- Try this recipe with any number of Asian greens: yu choy, gailan, or pea shoots.
- You don't have to use the chicken bouillon if you don't want to, but don't forget the garlic.
- To make this vegan, use vegetable bouillon concentrate instead of chicken.
Nutrition
P.S. Do you love stir fried greens? Please spread the Asian ♥ and share!
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