Elizabeth Schneider

Basic Bok Choy Stir-Fry

Preparation info

  • 3 or 4

    servings
    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

The next time you’re planning your green vegetable dish for dinner, think of this. Bright, healthy, flavorful, crunchy, quick-cooking: What more can you ask? Although I like to use a wok to toss quick-cooked vegetables, you can use a large skillet.

Ingredients

  • 1½ pounds bok choy, cleaned (see Preparation)
  • 1-2 tablespoons peanut oil, to taste

Method

  1. Cut stems at an angle into 1-inch pieces. Slice leaves separately. Have other ingredients ready.
  2. Heat wok; pour oil around the edge, then tip to distribute. Add stems and toss over moderately high heat until somewhat softened, but still crispy inside—about 3 minutes.
  3. Add sugar, garlic, salt, and reserved leaves, and toss until bok choy is crisp-tender