This is a fast and easy way to cook any leafy green Chinese vegetable—bok choy, gai lan, Chinese spinach, or amaranth—while preserving maximum freshness and flavor. Here, bok choy are sliced and stir-fried with scallions, garlic, and ginger. A dash of salt, sugar, and sesame oil enhance the bok choy's natural vegetal flavor without overpowering it. This dish is part of our seven-course Mid-Autumn Festival feast.
- 4 medium heads bok choy (about 2 pounds)
- 2 tablespoons vegetable oil
- 1/2 inch knob ginger, peeled and finely sliced (about 2 teaspoons)
- 2 cloves garlic, peeled and finely sliced (about 2 teaspoons)
- 2 scallions, white parts only, finely sliced (about 1 1/2 tablespoons)
- 1/2 teaspoons sugar
- Kosher salt
- 1 teaspoons sesame oil
Rinse bok choy and cut each head in half lengthwise.
Heat oil in a wok over medium heat until oil simmering. Add ginger, garlic, and scallion, and cook, stirring, until fragrant, about 1 minute.
Increase heat to high. Add bok choy and stir fry until outer leaves have wilted, about 1 minute. Add sugar and season to taste with salt and cook, stirring, for 1 additional minute. Remove from heat, add sesame oil, season to taste with more salt, and serve.