Bok Choy Stir-Fry
Servings: 3
Ingredients
- 1 1/2 – 1 3/4 lbs fresh bok choy any variety; discard any yellowing leaves or bruised, browning stems
- 3 tbsp neutral oil any with a high smoke point, such as peanut, avocado, vegetable, canola, or light olive oil
- 1 tsp ginger paste
- 4 cloves garlic minced
- 3/4 tsp kosher salt
- 1/2 tsp sesame oil
- 1/8 tsp white pepper
- 1 1/2 tsp cornstarch mixed into a slurry with 2 tbsp water
Instructions
- If using smaller bok choy, cut them into halves lengthwise. Any pieces that look a bit too big can be cut into quarters. This will make them easier to eat and help loosen sand and dirt during washing.
- If using medium or large bok choy, separate the bulbs into individual stems. Trim away the tough base. If they’re very large, cut the bok choy at a slight angle into 1-inch pieces. Note that it’s easier to wash large bok choy leaves/stems before cutting.
- Throw the bok choy into a large bowl with lots of cold water. Agitate the veggies with your hands and/or use your faucet sprayer to loosen any dirt. Soak for 5 to 10 minutes (you can leave them for longer if you are prepping other things).
- Scoop the veggies out of the water into a colander, and rinse the bowl clean of any sand. Repeat the process until you don’t see any dirt on the leaves or at the bottom of your bowl—usually 2 more times will do the trick. On the second or third soak, you can run your fingers on the stems to loosen any stubborn sand.
- After the final wash, give your colander of bok choy a few good shakes to release any excess water.
- Heat your wok or a large pan over low heat, and add the oil and ginger. If you prefer a stronger garlicky flavor, add the garlic now. You can let it sizzle in the oil for 10-15 seconds, but don’t let it brown, or it will turn bitter. Add the veggies when the garlic is still white. If you like a fresher, more mild garlic flavor, add it in after salting the vegetables.
- Add the veggies, and increase the heat to high. Stir-fry using a scooping motion so the oil and aromatics are evenly distributed.
- Next, add salt, sesame oil (if using), and the white pepper. Stir-fry for another 1-2 minutes. Finish off with the cornstarch slurry, adding it to the center of the vegetables. Toss the vegetables until they are glistening. Plate and serve immediately.