Dec 6
2010

Spicy Stir-Fry Bok Choy with Ginger & Soy Sauce Recipe

Spicy Stir-Fry Bok Choy with Ginger & Soy Sauce Recipe

It is just a matter of time before my family stages a rebellion. Not against any inane house rules I set, though inevitably they will put a collective foot down about the “when you’re setting setting the table, the curved part of the knife should be facing towards the center of the placemat” thing. I rarely get upset about toys left in places they don’t belong or streams of toothpaste left in the sink (okay, that bugs me a little), but God help the person that turns the knife the wrong way. Analyze as you see fit but, please, if you come up with some weird Freudian explanation, I don’t want to know about it. Utensils aside, I am certain my family will one day stage a vegetable side dish sit-in. I really can’t say I blame them. There are only so many helpings of steamed broccoli and carrots or spinach salads that one person can take.


Occasionally I come up with a vegetable dish that earns some dinnertime accolades. Greens Beans with Balsamic Roasted Shallots and Southwestern Spaghetti Squash with Chipotle Peppers and Queso Fresco Cheese were both deemed worthy of repeating many times over. The problem is, I get stuck in a rut and eventually find that my go-to dishes got up and went.

StirFryBokChoy1

Baby bok choy is a tender Chinese vegetable, technically considered a cabbage, that cooks in a matter of minutes and can stand up to strong flavors, such as ginger, soy sauce, and chiles. The white stalks hold a pleasant crunch while the dark green leaves pack a healthy punch of Vitamin A – 3500 IU per 4-ounce serving, to be exact. It works well in a stir-fry, either alone or combined with other vegetables, or as a base for a dish such as Seared Salmon with Baby Bok Choy & Miso Sauce. The best part is that it can be eaten with chopsticks, which eliminates the whole Freudian knife issue. That’s a relief.

The recipe:

Cut each head of baby bok choy into quarters lengthwise, keeping root intact. Wash in a large bowl of cold water and drain into a colander. Repeat this process to ensure all dirt is removed.

StirFryBokChoy2

Heat canola oil in a large skillet or wok set over medium-high heat. Add minced fresh ginger and minced garlic.

StirFryBokChoy3

Stir-fry for about 15 seconds, then add the bok choy. Cook for 1 minute, stirring constantly. Add water, cover with lid, and allow the bok choy to steam until wilted, 30 to 60 seconds. Remove the lid, toss bok choy with soy sauce, hot chili sauce with garlic, and sesame oil. Remove the skillet from the heat, recover, and allow the bok choy to steam for additional 30 seconds. Serve immediately.

StirFryBokChoy4

Other recipes with bok choy:

Cookin’ Canuck’s Seared Salmon with Baby Bok Choy & Miso Sauce
Rasa Malaysia’s Baby Bok Choy with Garlic & Shrimp
A Veggie Venture’s Soy-Glazed Baby Bok Choy
Hooked: On Heat’s Bok Choy in Coconut Milk
Rice of Perfection’s Rice Bowl with Baby Bok Choy

Spicy Stir-Fry Bok Choy with Ginger & Soy Sauce

1 1/4 lb. baby bok choy (approximately 6 heads)
1 tbsp canola oil
1 piece (1 1/2-inch long) fresh ginger, peeled and minced
2 cloves garlic, minced
1 tbsp water
1 tbsp plus 1 tsp soy sauce
3/4 tsp hot chili with garlic sauce (can adjust to taste)
2 tsp sesame oil

Cut each head of baby bok choy into quarters lengthwise, keeping root intact. Wash in a large bowl of cold water and drain into a colander. Repeat this process to insure all dirt is removed.

Heat canola oil in a large skillet or wok set over medium-high heat. Add minced fresh ginger and minced garlic. Stir-fry for about 15 seconds, then add the bok choy. Cook for 1 minute, stirring constantly.

Add water, cover with lid, and allow the bok choy to steam until wilted, 30 to 60 seconds. Remove the lid, toss bok choy with soy sauce, hot chili sauce with garlic, and sesame oil.

Remove the skillet from the heat, recover, and allow the bok choy to steam for additional 30 seconds. Serve immediately.

Serves 4 as side dish.

Printable recipe

Don’t forget to enter to win on my giveaway blog for:

1) A chance to win a $100 Visa gift card, sponsored by Ghirardelli chocolate.

2) A chance to win a $100 Visa gift card, sponsored by Welch’s.

3) A chance to a win a fabulous Cookie Swap giveaway prize, sponsored by McCormick Spice.

Related Posts Plugin for WordPress, Blogger...

{ 30 comments… read them below or add one }

1 Pegasuslegend December 6, 2010 at 11:24 am

Not too sure on this one, havent had it that I know of, and never cooked it. I love greens of any kind. Would love to try this one..looks like a tasty side dish!

Reply

2 bellini valli December 6, 2010 at 11:45 am

Bok Choy is another veggie on my bucket list of things to make. This recipe looks perfect for the novice in me.

Reply

3 warmvanillasugar December 6, 2010 at 12:17 pm

I love bok choy!! This recipe sounds fantastic. Yum!

Reply

4 Jamie December 6, 2010 at 1:15 pm

I should really take my cue from you and start making healthy delicious vegetables side dishes. I rarely make them anymore. This one is fabulous! I've wanted to make an Asian bok choy dish for ages but never have. I guess now I have to! Beautiful!

Reply

5 Pretend Chef December 6, 2010 at 1:29 pm

Using chopsticks makes me giddy! Way more fun to use than a fork. This sounds so delicious and I'll have to give this a try the next time Mr. Sideline Chef is out of the house since he is not a fan of any Asian flavors. Looks like a great way to shake up the veggie side dish.

Reply

6 Torviewtoronto December 6, 2010 at 2:02 pm

delicious you used the whole bok choy we usually cut it beautiful presentation

Reply

7 Jenny December 6, 2010 at 2:34 pm

What a great looking dinner Dara! Perfect :)

Reply

8 Maria December 6, 2010 at 3:55 pm

Josh loves the word bok choy-he loves shouting it out when we are shopping for produce:) I can't wait to make this for him:)

Reply

9 doughmesstic December 6, 2010 at 4:08 pm

Nice!! I could go for something a little healthier with all the baking going on!!

Reply

10 Kalyn December 6, 2010 at 4:17 pm

No one could rebel against this; it looks like the perfect side dish!

Reply

11 wenderly December 6, 2010 at 4:39 pm

My jeans will thank you for this gorgeous recipe!

And I'm SO glad to know that I'm not alone with the curve-part-of-the-knife-facing-towards-the-center-of-the-placemat thing…I've always known that I liked you this just seals the deal!

Reply

12 A Canadian Foodie December 6, 2010 at 4:49 pm

What a beautiful dish with wonderful flavours – and simple!
YUM.
I have used this before in a stir fry, but never on its own. Gorgeous pics, too!
:)
valerie

Reply

13 Suzanne December 6, 2010 at 5:19 pm

One of my very favorite veggies! It is so hard to find the "baby" ones, but I keep looking and every now and then I find them. This looks GREAT and perfect for my vegetable craving I have going on. YUM!

Reply

14 A SPICY PERSPECTIVE December 6, 2010 at 5:27 pm

I just love it when the veggie is the STAR!

This looks marvelous!

Reply

15 Indonesia Eats December 6, 2010 at 6:13 pm

Baby bok choy is always my fave. I llike using it for my noosle and fried rice as well.

Reply

16 blackbookkitchendiaries December 6, 2010 at 6:33 pm

this looks so good ..i really love the simplicity of this dish. thanks for sharing this.

Reply

17 Kate December 6, 2010 at 7:31 pm

This is very similar to one we just did: http://kateiscooking.blogspot.com/2010/11/bok-choy-with-chile-and-garlic.html. Am looking forward to trying your version. In fact, tonight we're having salt and pepper shrimp and it'd be great with that – except it's fricking freezing and I'm a wimp about going to the grocery when it's this cold!

Had a great laugh at the silverware thing. My hubbie does the knives bassackward and I follow along behind and correct them…

Reply

18 Tracy December 6, 2010 at 8:24 pm

Mmm, I am looking for spicy meals at the moment – anything to warm myself up! :-)

Reply

19 marla {family fresh cooking} December 6, 2010 at 9:22 pm

Bok Choy & I were staring at each other the other day & I did not buy it. I do love it though. Thanks to this recipe I will now need to go pick some up.
The toothpaste thing bugs. BIG TIME ;) XO

Reply

20 SMITH BITES December 6, 2010 at 11:36 pm

this is the kind of recipe i can make a meal out of – perfect, simple, spicy, crunchy – yep, could eat an entire plate! and the toothpaste? BIG TIME PET PEEVE – rinse the dang sink out!!!

Reply

21 Delishhh December 7, 2010 at 12:18 am

Bok Choy is one of my favorite vegetables. Every time i make stir fry i put this on top before i serve. YUM. Great recipe.

Reply

22 FabFrugalFood December 7, 2010 at 3:53 am

What?! A December post without a ton of butter, sugar or chocolate??? You are a true rebel! Thanks for the refreshing reprieve from December calorie-fest!

Donna

Reply

23 Jun December 7, 2010 at 5:08 am

I like bok choy. But usually I use oyster sauce… (to hide the blackened garlic)

Reply

24 Monet December 7, 2010 at 6:49 am

Smile. I know the feeling. We steam huge bowls of broccoli and cauliflower almost every night. Thankfully Ryan and I are simple, but I know that when we have kids…we are going to have to spice things up! I'm actually eager to try this bok choy (because even I'm starting to get a bit tired of my go-to favorites). Thank you so much for sharing! I hope you have a peace-filled day.

Reply

25 Nancy December 8, 2010 at 4:10 am

LOL!! Love the phrase "my go to dishes got up and went"!! That is truly classic… as is this bok choy!!

Reply

26 retro sweets December 8, 2010 at 7:00 am

I love this vegetable! I use it in beef stews because I love the flavor. I never tried this dish but I always make a salad bok choy. I slice them into thin pieces, toss in some tomatoes, onions salt and a little bit of olive oil and Yum! :) I'll try this one by and by. Thanks for sharing. :)

Reply

27 How To: Simplify December 12, 2010 at 5:29 am

The spicier the better for me! This looks delicious!

Reply

28 Tina (Tangerine Tea) February 17, 2011 at 7:49 pm

Mmmm bok choy! I could eat it for days! I prefer to stream it right away (in one of those wooden chinese steamers) with minced garlic though instead of stir frying, and then toss it with a pat of butter. Wish it was easier to find around here!

Reply

29 Julie November 13, 2011 at 2:18 pm

I got some baby bok choy in my box from Bountiful Baskets last week. You and Kalyn are my main go-to sites if I get a veggie and I’m not sure what to do with it. This recipe was quick , easy, and delicious!

Reply

30 Dara (Cookin' Canuck) November 13, 2011 at 8:41 pm

Thanks so much, Julie. Kalyn is a dear friend and her recipes are always fantastic. I’m honored to be included in the same category as her.

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: