Stir-Fried Bok Choy with Soy Sauce and Ginger
By America's Test KitchenPublished on August 22, 2007
Time
25 minutes
Yield
Serves 4 as a side dish
Ingredients
Before You Begin
Stir-frying preserves some of the texture of the bok choy, especially the stalks.
Instructions
- Combine soy sauce and sugar in small bowl.
- Heat large nonstick skillet over high heat until hot, about 2 minutes. Add oil, swirl to coat pan bottom. Add bok choy stalks and cook, stirring frequently, until lightly browned, 5 to 7 minutes. Add ginger and cook, stirring frequently, until fragrant, about 30 seconds. Add bok choy greens and soy sauce mixture; cook, stirring frequently, until greens are wilted and tender, about 1 minute. Serve immediately.
Time
25 minutesYield
Serves 4 as a side dishIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
As we developed our baby bok choy recipe, we arrived at a cooking method that allows this Chinese cabbage to live up to its crisp-tender, flavorful potential. With bok choy, unlike many greens, both the stalks and the leaves are to be savored, so we cooked them separately to avoid undercooking the stalks and overcooking the leaves. Stir-frying was the best method for obtaining maximum flavor while still retaining bok choy’s characteristic crunch.
Before You Begin
Stir-frying preserves some of the texture of the bok choy, especially the stalks.
Instructions
- Combine soy sauce and sugar in small bowl.
- Heat large nonstick skillet over high heat until hot, about 2 minutes. Add oil, swirl to coat pan bottom. Add bok choy stalks and cook, stirring frequently, until lightly browned, 5 to 7 minutes. Add ginger and cook, stirring frequently, until fragrant, about 30 seconds. Add bok choy greens and soy sauce mixture; cook, stirring frequently, until greens are wilted and tender, about 1 minute. Serve immediately.
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