Cooking Chinese Vegetables is simple and easy to cook as a side dish. Bok choy is a popular Chinese vegetable for stir fry. I like the baby bok choy, which are more tender than the large full grown bok choy. Simple cut the baby bok choy in half. Wash in cold water. Dry the bok choy if you want a good sear during stir fry, other wise it’s o.k. to leave them slightly wet. Chinese vegetables cooked by stir fry are perfect as side dish to go with main course dishes. I try to keep it simple. Recipe is below:
Baby Bok Choy Stir Fry
1 lb. or more baby bok choy
3 tablespoons cooking oil + 1 tablespoon cooking oil
6 cloves garlic
6 slices ginger
2 tablespoon light soy sauce
1 teaspoon sesame oil
2 tablespoons Chinese oyster sauce
1/2 teaspoon salt
Cut the baby bok choy in half, length wise. Wash in cold water and then dry them with a paper towel. Let air dry in fridge for a few hours if you like.
Take the skin off the garlic cloves. Give them a good smash but keep them whole. Cut the skin off some ginger. Slice 6 to 8 thin slices of ginger.
Preheat a wok or pan at medium heat. Put in 3 tablespoons cooking oil. Put garlic and ginger in and stir fry briefly for 20 to 30 seconds. Add the veggies in. Stir fry briefly. Add light soy sauce, sesame oil and Chinese oyster sauce. I like using a natural salt like Himalayan pink salt. I put 1/2 teaspoon salt. Do a final stir fry. Add 1/2 to 1 tablespoon cooking and mix in to give veggies a “shine”. Serve on a nice plate. Enjoy!