Bok choy is a Chinese vegetable that is in the cabbage family. Besides providing the body with beneficial vitamins A and C, iron and fiber, the U.S. Department of Agriculture states that bok choy could play a part in inhibiting the development of certain cancers. Bok choy contains calcium, and it is low in calories. One cup contains a mere 9 calories. One way to fix bok choy is by stir-frying it. When shopping for bok choy, make sure it has vibrant green leaves with no areas of yellowing. If you like your bok choy tender, buy baby bok choy.
Step 1
Pull half of the leaves off the head of regular bok choy if you are using this type of bok choy. If you are using baby bok choy, place each head on the cutting board, slice 1/2 inch off the ends and separate the leaves. Rinse the bok choy under cool, running water and blot it dry with a paper towel.
Step 2
Cut the bok choy into 1/2-inch pieces and put the pieces in the bowls. Put the white pieces in one bowl and the green leaves in the other bowl. Set the bowls aside.
Step 3
Chop the stem ginger into very small pieces and put the ginger in the small bowl. Set the bowl aside.
Step 4
Heat the peanut oil in the wok, or pan, over a high flame, and then put the white pieces of bok choy in the pan. Stir-fry the bok choy for about 30 seconds, and add the green, leafy pieces. Stir-fry the green pieces with the white pieces for another 30 seconds. Stir-fry the bok choy longer if you are cooking regular bok choy, since regular bok choy is tougher. Push the bok choy around in the pan with the wooden spoon as it cooks. Check to see if the bok choy is done by observing whether the leaves have wilted and the white portion is slightly tender.
Step 5
Add the soy sauce and the chopped ginger to the pan and mix the two ingredients into the bok choy. Continue to cook the bok choy for one more minute.
Tips and Warnings
- Serve stir-fried bok choy over rice for a satisfying side dish. For additional flavor and sweetness, add a splash or two of teriyaki sauce.
- Lean away from the wok, or pan, when adding the bok choy to avoid burning yourself from splattering oil.
Things You'll Need
- Sharp knife
- 2 bunches of baby bok choy, or 1/2 head regular bok choy
- Cutting board
- Paper towels
- Sharp knife
- 2 medium-sized bowls
- 5 pieces stem ginger in syrup
- Small bowl
- 1 tsp. peanut oil
- Wok or large pan
- Wooden spoon
- 1 tsp. soy sauce
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