Pin it
Experience the vibrant flavors of this classic Chinese side dish featuring tender-crisp bok choy. The fresh vegetables are quickly stir-fried with aromatic garlic and chili oil, creating an ideal balance of heat and savory elements that complement any Asian meal perfectly.
The satisfying contrast between the tender stems and crisp leaves, combined with the aromatic garlic-chili sauce, makes this dish consistently popular at the dinner table. A second batch is often requested.
Key Ingredients
- Baby Bok Choy: Select fresh heads with vibrant green leaves and white stems. Ensure leaves are crisp and tightly clustered.
- Garlic: Use whole fresh cloves, avoiding pre-processed options.
- Chili Oil: Choose quality oil with visible chili sediment for best flavor.
- Soy Sauce: Light or regular variety works well for balanced seasoning.
- Sesame Oil: Fresh toasted sesame oil adds essential nutty notes.
Cooking Method
- Initial Steps:
- Split bok choy lengthwise through stem base. Rinse thoroughly in cold water to remove grit.
- Sauce Preparation:
- Mix sauce ingredients until well combined, balancing savory, spicy and sweet elements.
- Starting the Cook:
- Heat wok or pan until shimmering. Add garlic, stirring constantly to release aromatics without burning.
- Cooking Vegetables:
- Place bok choy cut-side down in single layer. Add water to create steam for even cooking.
- Finishing:
- Add sauce around pan edges, allowing brief reduction before final toss.
- Final Steps:
- Toss gently to coat vegetables evenly while maintaining texture.
Pin it
Traditional cooking wisdom teaches that the initial sizzle when vegetables hit the pan indicates proper temperature for optimal texture development.
Cooking Duration
Total cooking time typically ranges from 2-4 minutes. Look for bright green leaves and barely tender stalks as indicators of doneness.
Presentation
Serve hot, arranging the bok choy to showcase the glistening leaves and tender stems.
Variations
Modify heat levels by adjusting chili oil quantity. Optional additions include fresh ginger or Chinese black vinegar.
Storage
Store leftovers in sealed containers for up to 4 days. Quick high-heat reheating maintains optimal texture.
Pin it
Experience confirms that proper heat management and timing are crucial for achieving tender-crisp bok choy with perfect seasoning. This preparation demonstrates how quality ingredients and proper technique yield exceptional results.
Frequently Asked Questions
- → What’s a good substitute for bok choy?
- Try using greens like baby gai-lan, yu choy sum, regular green cabbage, or any other Asian leafy greens.
- → How can I make it less spicy?
- Cut back on the chili oil or pick a less-spicy chili crisp.
- → What can I use if I don’t have Shaoxing wine?
- You can replace it with dry sherry or even chicken broth for a non-alcoholic option.
- → What’s the best way to clean bok choy?
- Slice it in half and rinse in cold water. Be sure to check between the leaves for dirt.
- → What should I serve this with?
- Serve alongside noodles, rice, or add it to a spread of other Chinese-inspired dishes.