Recipe: Stir Fry Bok Choy [Quick + Easy]
When I arrive home from school every night, I'm ready for a dinner that is healthy, quick + easy. Last semester, while studying Traditional Chinese Medicine, I came across this simple bok choy recipe from [Woks of Life] (clink the link to check them out; they're the encyclopedia on authentic Chinese cuisine). Here is my version with a few, minor ingredient and preparation changes. Meal prep it for the week ahead or cook it up on the spot. It takes no time at all!
- 2 lbs of bok choy
- 2 tablespoons of extra virgin olive oil
- 1/4 teaspoon of grated ginger
- 3 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/2 sesame oil
- Pinch of white pepper
- 2 tablespoons of chicken broth
- Cutting knives + cutting board
- Big bowl + colander, strainer
- Measurement cups
- Spoon, something to stir with
- Chop bok choy at a slight angle into 1-inch pieces.
- Soak veggies for 10 minutes in bowl of cold water. Massage + agitate to remove dirt. Rinse + shake in sink with a colander.
(Woks of Life suggests repeating the process up to 3 times and using the dirty water for house plants.)
- Heat wok on low. Add oil, ginger + garlic.
- Add bok choy and turn heat up to the highest setting. Stir fry for 30 seconds with scooping motion to equally coat veggies.
- Add salt, sesame oil, white pepper and chicken broth. Stir fry uncovered for another 1-2 minutes.
- Plate and enjoy! Keep the process quick to optimize taste.
(WoL: The veggie soup liquid at the bottom is full of vitamins, perfect for drizzling on a bowl of rice.)