Stir-Fried Chinese Bok Choy is a great way to get a bunch of vegetables into your day!
In the doldrums of winter, I was tired of roasted squash, root vegetables, etc. I was also looking in the produce department for some of the best-looking fresh vegetables.
By February, some of the stuff around here is looking pretty dodgy.
Then I saw some bright, fresh baby bok choy (Shanghai Bok Choy), and I thought of those great Chinese side dishes with celery, mushrooms in a light sauce, and I was inspired.
Ingredients
- The bok choy is the main vegetable here.
- The mushrooms add interest. I used Cremini, but any kind of mushroom would work.
- The celery and cucumber add interest and some crunch in the case of the celery. They are both recommended, but if you are ou,t you could certainly omit them.
- You could substitute carrot coins and/or red pepper pieces to replace the celery or cucumber.
- The garlic in this dish is very prominent. Reduce it to taste if you are afraid it will be too strong.
- Red pepper flakes are optional, but are great if you want to add a bit of heat to the dish.
- Almond slices would add a nice crunch if you don't have almonds in other dishes you are serving.
How To Make It
- Most of the work comes from cleaning and cutting up the vegetables.
- Then you mix up the sauce ingredients.
- Stir-frying only takes minutes. Watch carefully and stop when the vegetables are tender crisp.
I have to say this made for a refreshing meal, kinda like Chinese Takeout at home!
I served it with this Lemoncello Chicken and Perfect Rice Every Time!
Wine Pairing
As a side dish, this is fairly neutral, so you most likely want to pair the wine with some of the main dishes in your meal. Asian sauces often have a sweet component, so look for an off-dry wine such as a Gewurztraminer, Riesling or Pinot Gris.
Related Recipes
Stir Fried Chinese Bok Choy With Garlic
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Save Print Pin FacebookIngredients
- 1 1b Shanghai Bok Choy (baby bok choy)
- 4 oz mushrooms
- 4 oz celery about 2 stalks
- 4 oz English cucumber about ⅓ large
- 4 cloves garlic minced
- ⅓ cup chicken broth
- 1 tablespoon soy sauce
- 1 ½ teaspoon cornstarch
- 3 Tbsps vegetable oil
- 2 tsps sesame oil
Instructions
- Trim the base of the bok choy, split vertically and rinse well fanning the leaves to remove any sand or dirt. Drain off excess water and slice diagonally.
- Slice mushrooms and celery thinly.
- Peel and seed cucumber. Cut vertically into quarters and then cut into 3" lengths.
- Mince the garlic.
- Combine the broth, soy sauce, cornstarch in a small dish and mix well.
- Heat the vegetable oil in a wok or large skillet.
- Add the garlic and let if fry about 30 seconds.
- Add the bok choy and mushrooms and stir fry about 2 minutes.
- Add the celery and cucumber and stir fry another 3 minutes.
- Add the broth mixture and stir fry another 4 minutes or so until vegetables are tender crisp.
- Stir in sesame oil 30 seconds before transferring mixture to a serving bowl.
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