How to make it

  • Trim the bottom of the baby bok choy stalks and separate the leaves.
  • Wash thoroughly (this is important! Baby bok choy is often sandy/dirty) and drain.
  • Heat a large frying pan or wok over medium-high heat. When pan is hot, add the oil.
  • When oil is hot (but not smoking), add the ginger and garlic. Stir fry ~2 minutes.
  • Add the baby bok choy, soy sauce (or tamari), and fish sauce to the pan. Stir fry ~5 minutes until bok choy greens are wilty but stalks are still a little crunchy.
  • Add sriracha (or other hot sauce) or red pepper flakes.
  • Eat!
  • **Notes** This will look like a lot of baby bok choy, but it wilts and reduces in size as you cook it! ** I like the dark green and wrinkley-leafed bok choy with white stems (called white bok choy) but I'm sure the lighter green, green-stemmed bok choy (Shanghai bok choy) would work here just as well ** Add more garlic if you like it garlickier, more ginger if you want it gingerier, more soy sauce if you want it saltier or more soy-sauce-flavored, or a little more fish sauce if you want more complexity and a richer flavor.

Reviews & Comments 3

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    " It was excellent "
    tinc0ils ate it and said...
    Nice, I combined the baby bok choy with some broccoli. The two went together well.
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  • danalynn 7 years ago
    yes! this recipe works with all kinds of greens. (and olive oil -- yes! or butter! or a combination of the two!)
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    " It was excellent "
    invisiblechef ate it and said...
    I love this flavoring with Kale, the only difference is I use Olive Oil. Your right so so good with noodles. I'm going to rate it a 5 on good faith it tastes just as good as when you make it with Bok Choy.
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