Bok choy is a Chinese vegetable related to cabbage. In fact, it is sometimes referred to as Chinese cabbage. It is available in most supermarkets and Asian grocery stores in large heads as well as baby bok choy. Bok choy makes a crunchy addition to stir-frys or a quick side dish for your entree. Seasoning the vegetable simply with soy sauce allows it to seamlessly complement most Asian-themed meals.
Step 1
Coat the inside of a wok or large skillet lightly with sesame, peanut or vegetable oil.
Step 2
Preheat the oiled pan over medium-high heat.
Step 3
Wash the bok choy thoroughly under running water.
Step 4
Slice bok choy into roughly 1-inch pieces or the size you desire. Baby bok choy can be used whole or sliced to whatever size you desire.
Step 5
Add the bok choy to the hot pan and use a spoon or spatula to keep it moving as it cooks. Use a light lifting and turning motion rather than a stirring motion to continuously move the bok choy pieces from the bottom of the pile to the top.
Step 6
Cook the bok choy for about two to three minutes, then add 1/4 cup of soy sauce.
Step 7
Continue cooking the bok choy and keeping it in constant motion for an additional two to three minutes or until the soy sauce begins to thicken and glaze the bok choy and the vegetables are tender but still crisp.
Tips and Warnings
- Try adding other flavors or vegetables to the dish, like garlic and mushrooms. For a spicier recipe, add red pepper flakes or use chilli oil instead of regular oil. Use low-sodium soy sauce or tamari sauce if you are watching your sodium intake.
Things You'll Need
- 1 head of bok choy or 4 to 6 baby bok choy
- ¼ cup soy sauce
- 1 tbsp. peanut, sesame or vegetable oil
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