WHY THIS RECIPE WORKS Stir-frying nicely preserves the crisp-tender texture of bok choy stalks. We sliced the bok choy heads and started the stalks first in the skillet, then added the greens later. This way, both stalks and greens ended up perfectly cooked. Be sure to add the ginger, and then the soy sauce mixture, just as the edges of the stalks turn translucent; otherwise, the stalks won’t retain their bite.
Serves 4 to 6
Total time: 20 minutes
INGREDIENTS
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1½ pounds bok choy, stalks halved lengthwise then cut crosswise into ½-inch pieces, greens sliced into ½-inch-thick pieces
- 1 tablespoon grated fresh ginger
PREPARATION
- Whisk soy sauce and sugar in a small bowl until sugar has dissolved.
- Heat oil in a 12-inch nonstick skillet over high heat until just smoking.
- Add bok choy stalks and cook, stirring constantly, until edges begin to turn translucent, about 5 minutes.
- Stir in ginger and cook until fragrant, about 30 seconds.
- Add bok choy greens and soy sauce mixture and cook, stirring frequently, until greens are wilted and tender, about 1 minute.
- Serve.
VARIATION
- STIR-FRIED BOK CHOY WITH OYSTER SAUCE AND GARLIC:
Substitute 2 tablespoons oyster sauce (or substitute hoisin sauce, if desired) and 1 tablespoon rice vinegar for soy sauce. Add 2 minced garlic cloves with ginger.
