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
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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 2g||9%|
|Total Sugars 2g|
|Vitamin C 60mg||300%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|