Sauteed Baby Bok Choy

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  • 1 Tbsp canola oil
  • 8 heads of baby bok choy
  • 1 inch piece of fresh ginger
  • 1/2 cup chopped Chinese garlic chives
  • 2 Tbsp Tamari soy sauce
  • 2 Tbsp 3 Crabs Fish Sauce
  • 1 Tbsp sesame oil


  1. Preparation:
    1. Wash and trim bok choy. Cut into uniform pieces. Separate the leaves from the stalks.
    2. Peel and slice ginger into thin slices
    3. Wash and cut up garlic chives
  2. Cooking:
    1. Heat wok. Add oil. Heat oil to smoking. Keep wok on high flame.
    2. Saute ginger until fragrant (about 30 seconds).
    3. Add garlic chives. Saute until some pieces show translucence.
    4. Add bok choy stalks. Stir-fry with a purpose.
    5. When stalks are mostly cooked, add the leaves.
    6. As soon as you can, add the soy, fish sauce and sesame oil.
    7. Let the leaves and sauces steam with each other, stir and turn off the heat.

Serve on rice.