Stir-Fried Bok Choy with Garlic, Ginger, and Scallions
A simple, four-ingredient sauce makes a perfect finish for the intriguingly sweet and bitter flavor of this stir-fried Asian green. You can use mature or baby bok choy for this recipe.
A simple, four-ingredient sauce makes a perfect finish for the intriguingly sweet and bitter flavor of this stir-fried Asian green. You can use mature or baby bok choy for this recipe.
- kosher salt
- 1 -1/4 lb. bok choy (about 1 large, 2 medium, or 5 to 6 baby)
- 2 tbs. oyster sauce (preferably lee kum kee brand)
- 2 tbs. lower-salt chicken broth
- 1 tsp. cornstarch
- 1/4 tsp. asian sesame oil
- 2 tbs. peanut oil
- 4 oz. scallions (8 to 10 medium), white and light-green parts only, cut into 3-i
- 2 large cloves garlic peeled and thinly sliced
- one 1/2-inch square of ginger
- Carbohydrate 7.24573332641602 g
- Cholesterol 0 mg
- Fat 28.2473333880341 g
- Fiber 0.245999998125809 g
- Protein 1.27906666590096 g
- Saturated Fat 4.74392667591084 g
- Serving Size 1 1 recipe (102g)
- Sodium 1205.47619910935 mg
- Sugar 6.99973332829021 g
- Trans Fat 1.4061133359968 g
- Calories 283 calories
Step-by-step
- To prep mature bok choy, separate the leaves from the stems by slicing the bok choy head crosswise at about the point where the leaves begin to spread out. Cut the leaves into lengthwise strips 1 to 1-1/2 inches wide. Quarter the stem end lengthwise and remove any inner leaves, putting them with the leafy tops. Slice the stem quarters crosswise into pieces about 3/4 inch thick. Rinse and dry the stems and leaves separately. (If using baby bok choy, simply cut the heads lengthwise into 3/4-inch-wide pieces or wedges.)
- In a small bowl, combine the oyster sauce, chicken broth, cornstarch, and sesame oil. Whisk well to dissolve the cornstarch.
- In a 12-inch nonstick stir-fry pan, heat the peanut oil over medium-high heat. When the oil is hot, add the bok choy stems and season with 1/8 tsp. kosher salt. (If using baby bok choy, add all the pieces now and skip the step of adding the leaves later.) Cook, tossing frequently with tongs, until the stems are pliable and lightly browned, 5 to 6 minutes. Add the scallions, garlic, and ginger and cook, stirring constantly, until the aromatics are tender, fragrant, and starting to brown, about 2 minutes. Add the bok choy leaves and 1/8 tsp. salt. Using tongs, toss until the leaves are completely wilted and integrated with the stems, 1 to 2 more minutes.
- Remove the pan from the heat, and using a heatproof spatula, stir the sauce and quickly mix it with the vegetables in the pan. As soon as the sauce thickens and has coated most of the vegetables (a few seconds), transfer to a platter and serve immediately.
High-heat stir-frying requires managing water content so vegetables brown rather than steam in accumulated moisture. Separating mature bok choy stems from leaves acknowledges their different densities, ensuring the thick white bases cook through while delicate green ribbons remain intact.
- Slice mature stems crosswise into 3/4-inch pieces to maximize surface area contact against a 12-inch nonstick pan.
- Cook stems over medium-high heat in peanut oil for 5 to 6 minutes until they turn pliable and acquire light brown edges.
- Add scallions, sliced garlic, and ginger only after the stems soften, stirring constantly for precisely 2 minutes to prevent scorching.
- Whisk 1 teaspoon of cornstarch thoroughly into the oyster sauce and lower-salt chicken broth mixture to prevent lumps before it hits the pan.
- Remove the skillet from the heat immediately when pouring in the sauce, allowing residual pan warmth to thicken the liquid in seconds.
Swapping oyster sauce for a mushroom-based vegetarian alternative maintains the exact umami profile without altering the 2-tablespoon liquid ratio. Peanut oil remains optimal here due to its high smoke point, tolerating the sustained heat required for proper searing.
