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Stir-Fried Shanghai Bok Choy

This side dish packs a punch with its spicy, crispy, and downright delicious flavors. If you're cooking for someone who's not too keen on green veggies, give this a whirl and watch them be pleasantly surprised!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: Asian, Chinese
Ingredients Method

Ingredients
  

  • 2-3 Tbsp avocado oil (any neutral tasting oil)
  • 2-3 cloves fresh garlic, thinly sliced
  • 1 tsp ginger, finely minced (can use ginger paste)
  • generous pinch of crushed red pepper flakes
  • sea salt (about 2 generous pinches)
  • 6-8 baby bok choy
  • Mirin or sweet white wine (about 1 Tbs.)
  • toasted sesame oil, for drizzling (about 1½ tsp)

Method
 

  1. Rinse bok choy well and pat dry. Trim stem tips, quartered/halved/thirds depending upon size of the baby bok choy. (see video)
  2. Slice garlic and minced ginger.
  3. Place oil, ginger and garlic in a skillet or wok and turn heat to medium. As soon as the garlic begins to sizzle a bit (do not burn), add the Bok choy stems and a pinch of salt. Sauté for about three minutes.
  4. Add bok choy greens and another pinch of salt. Stir to mix. Then add the red pepper flakes and mirin. Sauté for one more minute.
  5. Turn off heat. Drizzle with a bit of toasted sesame oil. Serve immediately.