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How to Cook Bok Choy

How To Cook Bok Choy

Steven Pennington
Looking for a delicious, healthy side dish? Look no further than this Bok Choy recipe! This dish is bursting with flavor and is ready in just 10 minutes.
Print Recipe
Prep Time 3 minutes
Cook Time 3 minutes
Blanching the Bok Choy 4 minutes
Total Time 10 minutes
Course Main Course, Side Dish
Cuisine Asian, Chinese/Japanese
Servings 4
Calories 78 kcal

Suggested Equipment

Ingredients
  

  • 2 Bok Choy Root Bulbs Recipe can be increased by doubling or tripling the ingredients.
  • 2 tablespoon Peanut Oil > Use a high-smoke point oil
  • 1 tbps Ginger Minced
  • 1 tablespoon Garlic Chopped
  • 1 tablespoon Hoisin Sauce Substitute: Oyster Sauce, Soy Sauce
  • 1 teaspoon Sambal Chili Paste
  • ½ teaspoon Red Pepper Flakes Use as little, or as much as you enjoy.

Instructions
 

  • Cutting the Bok Choy
    Make a cut from the middle of the root to the top of the leaves, leave the root intact and connected.
    Knife cutting Bok Choy through the middle of the root up the middle creating two pieces
  • Rinse Off the Dirt
    Clean off under running water, then place into a bowl of cold water. Repeat the process until clean.
    Washing and cleaning the Bok Choy
  • Blanch and Shock the Bok Choy
    Using a large pot, fill with water to cover the Bok Choy. Add 1 tablespoon of salt and one tablespoon of vinegar, like rice wine vinegar.
    Chef Tip: Seasoning in layers is the path to excellent tasting food.
    Cooking: Blanch the vegetable on high temperature for 4 minutes.
    Shocking: After the time is up, move to an ice bath asap. This will stop the cooking and SET the color. If cooked for longer, the color will begin to fade and look off-putting.
  • Cooking Oil
    Use a large skillet or Wok. Heat to high heat, but not 100%, 80% of max heat.
    Once to temperature, add in your cooking oil. Use a high smoke point oil like peanut or canola oil.
    Chef Tip: High-Heat - If the oil becomes oxidized from getting too hot, the oil will add an odd flavor. The oxidation happens from a heat source that is too hot for the type of oil. Use a high smoke point oil like peanut oil or canola oil.
  • Stir Fry of the Bok Choy
    The ingredients to add to the hot oil are minced garlic, fresh ginger, Sambal chili paste, and Hoisin sauce.
    Stir all ingredients together for 15 seconds, then add the Bok Choy, cut side down. Saute until the amount of color or char you enjoy.
    Stir fry ingredients
  • Cooking Time
    The amount of cooking time will depend on how much color or presentation of char you enjoy. Cook between 2 to 6 minutes.
    When cooking a large amount, cooking in batches is needed to create a char for presentation and flavor.
    Stir frying the Bok Choy in Wok
  • Finishing the Dish
    Adding additional textures like chopped cashews or peanut is very traditional.
    With the Bok Choy perfectly cooked, there are many options for finishing the dish.
    Adding ingredients like snow peas, mushrooms, and noodles like vermicelli, sliced carrot, peas, and water chestnuts.
    Each ingredient adds texture. Chopping up the Bok Choy is another idea for your stir fry.
    Enjoy!

Notes

Bok Choy is a cool-weather crop that thrives in temperatures between 60 and 70 degrees Fahrenheit. It is typically planted in the spring and harvested in the fall. It is a relatively easy vegetable to grow and does not require a lot of maintenance.
Keyword Bok Choy Stir Fry, How to Cook Bok Choy