Stir Fried Chinese Bok Choy With Garlic
A great way to get your veggies in! Bok Choy, celery, cucumber and mushrooms amped up with lots of garlic and an Asian sauce. Stir-frying takes only minutes.
Servings: 4 servings
Calories: 134kcal
Ingredients
- 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.
Notes
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.
Nutrition
Calories: 134kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Sodium: 348mg | Potassium: 243mg | Fiber: 1g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg