Saturday, August 16, 2008

stir fried bok choy

My mom has a beautiful, old, well seasoned wok. I have never gotten one because I haven't found the perfect one. Whenever I cook Asian food at home I do it in a regular pan, but wish I had a wok like my moms. It was exciting for me to cook in her wok. It's easier for me to cook in a wok where everything takes no more than 5 minutes to cook than other things on the stove where I cook for a long time and am exhausted after trying to balance in front of the stove for so long. I made ginger chicken and bok choy, here is the recipe for bok choy. Be careful when adding ginger if you use the Ginger People minced ginger (which I LOVE because it's so easy and delicious) because it splatters!
Stir Fried Bok Choy
2 bok choys (or about a pound of the little ones, which are my favorite)
big pinch of cornstarch
about 1 T of wheat-free soy sauce
1/4 c stock or water
3 cloves of garlic, sliced or minced
about 2 T minced ginger
1 T peanut oil

Rinse off the bok choy. Cut the stems into pieces, slice the leaves, and put the stem pieces in one bowl and the leaves in another. In a small bowl, mix the cornstarch, soy sauce, and stock or water and set near where you will be cooking. Heat oil in wok until it shimmers, and cook the garlic and ginger for just a few seconds, taking care not to burn it, and then add the bok choy stems. stir fry for a few minutes, maybe 3, and then add the leaves. Stir fry for about a minute, then stir the cornstarch mixture and then add to the vegetables in the wok. Cover and let cook about 5 minutes, until greens are wilted and the stems are softened. Eat!

You can also make this in a regular pan, it will just take a little longer.


  1. We have been enjoying our own home-grown Bok Choy in a very similar manner this year. I really like the stuff, and it is so easy to prepare and create a wonderful GF dish at home. Glad to see others are equally enjoying the veggie!

  2. Anonymous5:10 PM

    I find an additional five minutes for the leaves is overkill. I typically add my sauce to the cooked stems, give a good minute or so, then throw the leafy bits in just until they're wilted. Great sauce, though!