Stir Fry Baby Bok Choy

Stir Fry Baby Bok Choy

Bok Choy is a variety of Chinese cabbage loaded with Vitamin A and vitamin C and the cancer fighting compound glucosinolate. It is popularly served as a side dish. Bok Choy is a relatively tender vegetable, making it ideal for boiling, steaming, and stir-frying. Stir fry baby bok choy is a flavorful dish that is simple to make. With just a handful of ingredients and a wok, one can easily come up with this classic feature in Chinese cuisine.



½ kilogram baby bok choy
1 garlic clove, finely minced
A piece of ginger approximate 1-inch long, peeled and finely minced
½ tablespoon vegetable oil
½ tablespoon sesame oil
½ tablespoon soy sauce
½ tablespoon rice wine
1 teaspoon sugar


Chop off the rough ends of the vegetable and discard. Cut the bok choy into medium sized bits. Make sure it’s dry before cooking. Heat the vegetable oil in a wok over high heat, making sure to coat the entire bottom of the pan. Throw in the garlic and ginger and let it cook for 1 minute. Add the bok choy before the aromatics begin to brown. Remove from heat. Mix soy sauce, sugar, and wine in a small bowl and drizzle over the dish before serving.