photo of Bok Choy – so vibrant and tender!
I’m going to tell you to do something that is totally contrary to many Asian cookbooks out there. And yeah, it also flips my motto, “Hot Wokky, No Stickky” on its head.
Okay, ready?
Cold Wokky, Very Garlickky.
The problem with using a very hot wok or frying pan to stirfry with minced garlic and ginger is that you’ll probably burn it. Burnt garlic and ginger is big time suckky. When I’m stir-frying vegetables, like bok choy, I add the minced garlic and ginger to COLD oil and COLD wok or pan. As the wok and oil heat up, the ginger and garlic gently sizzles. The longer the aromatics stay in contact with the oil – the more flavor it infuses into the oil. So, now you’ve got a tablespoon of that an incredible garlicky, gingery oil. Toss the bok choy leaves in that oil, so that each leaf of the bok choy is bathed in heavenly flavor.
If you had used a hot wok and hot oil, you only get a few seconds before they burn. What does burnt garlic and ginger taste like?
Bitter.
Bitter can be good sometimes – I LOVE bitter. But when you’re going for a more delicate flavor, especially in a bok choy dish, you might not want bitter.
Now, I do want to say that the rules for cooking meat in a pan or wok are different – (that’s another lesson that I’ve written extensively about at Simply Recipes.)
Young grasshoppa, let me show you the way.
How to cook bok choy
Start by trimming the bok choy stem off – don’t trim too much – just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the bok choy leaves and rinse under running water.
But leave the tender baby that’s in the middle of each bok choy! That’s the golden nugget! Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don’t even bother peeling off the paper-thin skin)
Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss to coat each leaf with the garlicky, gingery oil.
I really mean it! Toss, baby, toss! Stir! Faster! You only have like 15 seconds of tossing time! I am super wok-stirring queen!
Pour in broth, water or wine over the bok choy. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.
That’s it! I hope you try this method – it works for any type of vegetable, like Napa cabbage or broccoli. For thicker vegetables (like broccoli), increase the steaming time by another minute and maybe add a bit more water/broth.
Oh yeah, why tongs instead of a standard wok chan (spatula)? Because it’s easier to use the tongs to toss, flip and turn when dealing with delicate vegetables.
PrintBok Choy Stir Fry Recipe
1 1/2 pounds bok choy or baby bok choy
1 1/2 tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
salt to taste
1/2 teaspoon sesame oil
1. Start by trimming the stem off – don’t trim too much – just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
2. Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don’t even bother peeling off the paper-thin skin)
3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.
===
Other recipes
Chinese Spinach (Yu Choy) Recipe with Toasted Garlic (ooooh….a blast into the past! One of my very very first posts ever! look at the photography! heehee!)
Chinese Broccoli with Oyster Sauce (another vintage Steamy Kitchen!)
Please also check out Chinese recipes on Rasa Malaysia.
{ 46 comments… read them below or add one }
Thanks so much for this recipe for baby bok choy. Can’t wait to try it!
[Reply]
i love the detailed instructions and photos for this baby bok choy recipe… so helpful!
[Reply]
That first one main photo really grabs me! What would one serve with stir-fried bok choy, I am wondering?
[Reply]
Well now I need to know the rules for meat
[Reply]
thats interesting..my mom always say wait for the oil to heat up b4 putting in the garlic..and actually letting it crisp up b4 putting anything in..
[Reply]
This looks baby bok choy recipe is gorgeous! I am finding more and more recipes on your site to help me with my healthy eating for ‘09. You rock!
[Reply]
Quick and easy!
Tell us about those tongs you are using to toss the veggies in your nonstick wok.
[Reply]
Good reminder for how it’s done best, Jaden. Thanks. As usual, gotta love the pictures.
This also reminded me of garlic-ginger chicken which is stewed till tender – so delicious! Can’t beat the ginger/garlic combo, ya?
[Reply]
Oh, that’s a nice vibrant green for the middle of winter! You’ve got me craving some baby bok choy now.
[Reply]
That’s a great tip, just like lotsofcravings, I was taught to wait until the oil is hot before adding in the garlic, but this one I think will work well for me. Great tip and baby bok choy recipe as always!
[Reply]
I love baby bok choy, especially with garlic and ginger! We have this loads since it’s so simple and quick to make! Happy New Year Jaden!
[Reply]
Nate- Oxo baby!
[Reply]
Yum yum yum! I love bok choy. Now I REALLY need to make a little trip to the asian grocery and get some! And as for stir-frying broccoli, I prefer blanching it first. It stays so much greener that way and then it only takes a short short time to stir fry it to perfection. (of course, creates more dirty dishes, but that’s when you bat your eyes at your husband, and say “could you pretty PLEASE do the dishes tonight???)
[Reply]
Looking forward to trying this! I love baby bok choy and well… pretty much any Asian food I can get my hands on!
[Reply]
Yes yes….garlic to cold oil…you are so right!
[Reply]
Why not grate the garlic on the microplane as well?
[Reply]
The baby bok choy is just so PRETTY!
[Reply]
“I want my baby bok, baby bok, baby bok….” I love bok choy.
[Reply]
I just got a bunch of baby bok choy in my CSA box. I have been making salads out of them but I am going to try this stir fry!!!!
[Reply]
Mmm…I love baby bol Chou!! Great tips!
[Reply]
… and although the picture is blurry with action-packed kung fu tossing fury, it appears that you are using protective-coated tongs so you won’t scratch up that nice new nonstick wok from mom. Good example you are setting for the masses.
[Reply]
Never thought about doing cold oil, cold pan and the garlic & ginger. I am totally trying that. I hate burning things!
[Reply]
What a fun delicious post. I can’t wait to try your helpful tips, and I definitely need to plant extra bok choy in the garden this year. Happy New Year! : )
[Reply]
Thanks for that oil/garlic tip. I’ve rarely managed to cook the garlic with out burning it. I can’t wait to try this technique.
Thanks, Jaden,
RJ
[Reply]
Bok choy happens to be one of my husband’s favorite vegetables and I’m so happy to hear your expert advice on how to cook it to perfection! Good to know a hot wok charcoals everyone’s garlic, not just mine!
Thanks for the insights!
[Reply]
Beautiful as always; I love the tips about oil / wok temperatures, they’ll come in really useful!
[Reply]
Great post can’t wait to make this. Your bok choy is gorgeous! it looks so fresh and healthy.
[Reply]
Jaden – Thanks for the suggestions on how to make baby bok. Mine never came out right. Can’t wait to try your version. Oh and Happy New Year!
[Reply]
now that’s how to make a *green* leafy vegetable appealing!
[Reply]
Great post! I love the idea of putting garlic in oil in a cold pan and have been using that technique since I read this post. Plus it reminds me: eat more green veges! I love your “technique” recipes!
[Reply]
Where oh where did you find that gorgeous baby bok choy??
[Reply]
Thanks for sharing your wok tips! I love cooking with my wok and this is just the kind of veggie dish my hubby and I love
[Reply]
You are a pure pure genius!!! I tried this recipe and it worked like a charm!!! I always screw up cooking bok choy; burning it, charring it, or undercooking it. Your method worked like a charm; my husband even went back for seconds! Thanks Jaden.
[Reply]
May I suggest a small dash of fish sauce in the water/broth. It works wonders. I don’t even like eating fish but the chinese anchovy sauce is amazing.
[Reply]
You are a genius, this was delicious delicious. I have started a diet and made this for my lunch, I only added 1/4 chicken breast and had a great time enjoying the bok choy & Chicken. YUM YUM
[Reply]
Just came across your site via a tweet from sweetamandine. And such serendipity – I am making a bok choy dish tonight and was heating up the oil. Turned burner off, letting oil cool, and will reheat with garlic and ginger. Beautiful pictures!
[Reply]
Cold oil -what a cool idea. I typically make this dish with baby dried shrimp dumped into hot oil and hot wok! Do you think the same method would work with shrimp?
Hmm. that I haven’t tried, but I’m sure it would work beautifully – the dried shrimp would slowly roast in and flavor the oil. Jaden
[Reply]
Hey Jaden, tried this recipe for dinner tonight – worked wonderfully, thank you!
[Reply]
ilove the way post your recipes.Love it! I’ll try it one of these days. More!!!!!!!!
[Reply]
Nice site! Appreciate the pictures. Not very familiar with cooking Bok Choy, I have only used it in salads. I found the cool oil interesting but it makes perfect sense. I am interesting in eating healthy and Bok Choy seems to have lots of nutritious value. Thanks for sharing! Beth
[Reply]
Just fixed the baby bok choy recipe. Used the cold oil method. It worked wonderfully! Used the wine since I didn’t want to open up a whole container of broth. It was delicious – no leftovers! The flavor was mild, and a little smokey. I’ll definitely fix this again and use this method with other vegetables. Thanks!
[Reply]
This recipe looks delicious. I don’t think that I have ever cooked with bok choy. I appreciate the step by step photos! Your photography is gorgeous.
[Reply]
Oh my goodness, this is so delicious. I’m a college student and it’s so hard to find easy, quick Asian recipes. I ate 2 plates of this today already.
[Reply]
I LOVE this recipe. Can you make any more? Thanks!
[Reply]
I’m not much of a cook. I had two bunches of bok choy and was looking for something fast and easy. This came out Sooo well. My wife was really impressed! Thank you for posting this recipe.
[Reply]
Hello, this recipe sounds excellent. I would also like to add chicken and cashews to this recipe. How would I go about adding these ingredients?
[Reply]
SteamyKitchen Reply:
January 19th, 2010 at 4:03 pm
Let me work on a new recipe for you. There are several steps and it is easier for me to create new recipe than to add via a comment
[Reply]