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Baby Bok Choi with Ginger & Soy

Baby bok choi

I am a big big fan of chinese stir fry vegetables especially the leafy ones.   Seriously how wrong can you go with simple stir fry greens, right?  It’s one of those dishes that we don’t really pay much attention to because they’re just there to complete part of a healthy full meal.  Nevertheless, it doesn’t have to be boring.

Baby Boi Choi

The key to chinese stir fry vegetables is of course fresh, fresh and fresh greens.  I love all kinds of leafy greens but baby bok choi (I stress again the word baby) is my favourite because  it’s much sweeter than their larger siblings.

With the classic combination of soy, ginger and garlic, who would have thought that eating simple stir fry chinese vegetables can be so enjoyable 🙂

Baby Boi Choi with Ginger & Soy (adapted from Will Ricker’s The Eastern & Oriental Cookbook) 

Serves 3 (as part of shared meal)

3 heads baby bok choi, thoroughly cleaned to remove soil residue
2 tbsp vegetable oil
1 clove garlic, crushed to paste-like
2 cm fresh ginger, peeled and julienned
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp sugar
2 tbsp water or chicken stock

1. Heat vegetable oil in a wok. Stir fry the garlic paste and half the ginger until fragrant.

2. Add the remaining ingredients (except ginger) into the wok and stir fry for about 5 mins or until the bok choi starts to wilt.

3. Continue to stir quickly to ensure ingredients are mixed well as we don’t want to over cook the greens.

4. Remove from the wok and transfer to a serving plate.  Sprinkle the remaining ginger julienne on top of the greens.  Gently place a few thinly sliced garlic as garnish.


Baby Bok Choi


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