STIR FRIED BABY BOK CHOY RECIPES

Name: Stir Fried Baby Bok Choy
Yield: Makes 4 servings
Ingredients: 1 1/2 pounds baby bok choy; 2 tablespoons peanut oil; 1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon); 2 scallions (white and green parts), thinly sliced; 4 cloves garlic, thinly sliced; 1 teaspoon coarse sea or kosher salt; 1 teaspoon sugar; 1/8 teaspoon ground white pepper

STIR FRIED BABY BOK CHOY RECIPE | EPICURIOUS

Stir Fried Baby Bok Choy Recipe | Epicurious image

This dish originally accompanied [Steamed Scallion-Ginger Fish Fillets with Bok Choy](/recipes/food/views/243067) .

Provided by Shirley Cheng

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds baby bok choy
2 tablespoons peanut oil
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 scallions (white and green parts), thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon coarse sea or kosher salt
1 teaspoon sugar
1/8 teaspoon ground white pepper

Steps:

Trim 1/4 inch from bottom of each head of bok choy. Slice bok choy crosswise into 1/2-inch-thick slices. Wash bok choy in several changes of cold water and dry in colander or salad spinner until dry to touch.
In wok or large sauté pan over moderately high heat, heat oil until hot but not smoking. Add ginger, scallions, and garlic and stir-fry until aromatic, about 15 seconds. Add bok choy, salt, sugar, and pepper and stir-fry 1 minute. Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds. Uncover, stir-fry 5 seconds, then cover again, turn off flame, and let steam in residual heat until just tender, about 30 seconds more. Serve immediately.

STIR-FRIED SESAME BABY BOK CHOY RECIPE | EPICURIOUS

Stir-Fried Sesame Baby Bok Choy Recipe | Epicurious image

Baby bok choy ranges in length from 3 to 5 inches. It's harvested young, and its tender texture makes it ideal for steaming, boiling, or stir-frying. Here, the finished dish has a nice nutty aroma from the sesame oil drizzled on at the end. Any number of stir-fries, including [Kung Pao Chicken](/recipes/food/views/51179600) and [Sweet and Sour Pork](/recipes/food/views/51179800) , would benefit from having this simple vegetable dish on the side.

Provided by Diana Kuan

Yield Serves 4 as part of a multicourse meal

Number Of Ingredients 8

Ingredients

1 pound baby bok choy
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon sugar
1 tablespoon peanut or vegetable oil
1 garlic clove, minced
1 1-inch piece fresh ginger, peeled and minced
2 teaspoons sesame oil

Steps:

1. Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
2. In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
3. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

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STIR FRIED BABY BOK CHOY RECIPE | EPICURIOUS

This dish originally accompanied [Steamed Scallion-Ginger Fish Fillets with Bok Choy](/recipes/food/views/243067) .
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