Best 6 Asian Bok Choy Stir Fry Recipes

BOK CHOY STIR FRY - EASY RESTAURANT STYLE RECIPE

Steps:

• Rinse the baby bok choy with water to remove all the dirt and sand. Drain.
• Heat some oil in the wok. Saute the coarsely chopped garlic and ginger over low to medium heat until fragrant.
• Add the bok choy to stir-fry over high heat.
• Season with salt, sugar, and white pepper.
• Add some water if it is too dry, 1-2 tbsp at a time,
• Stir-fry until the bok choy is tender-crisp.
• Bring all the Ingredients in B to a boil in a small pan to thicken it. Set aside.
• Drizzle the sauce on the bok choy. Serve.
• Separate the leaves from the stem.
• Cut the stem into short sections on a bias.
• Stir fry the stem and the leaves separately.
• When both are tender and still crisp, combine both in the wok, season with salt, sugar, and pepper.
• Transfer to the serving plate.

BOK CHOY STIR FRY

Steps:

• Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.

ASIAN BOK CHOY STIR FRY

Steps:

• Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5 to 6 minutes or until golden brown and cooked through. Remove from pan; keep warm.
• Melt remaining Saute Express® square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2 to 3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3 to 5 minutes or until greens are wilted and stems are crisply tender.
• Add chicken; toss lightly.

BOK CHOY STIR-FRY

Steps:

• Heat oil in saucepan over medium heat.
• Add garlic, ginger, black pepper, and bok choy.
• Stir fry about 3 min.
• In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.
• Whisk well.
• Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
• Serve hot.

STIR FRIED BOK CHOY

Steps:

• Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
• Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

STIR-FRIED CHICKEN AND BOK CHOY

Steps:

• In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
• Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
• Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.