Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Bok choy or Shanghai bok choy - (5 to 8 heads)

  2. 1 tablespoon 15ml Salt

  3. 2 tablespoons 30ml Peanut or vegetable oil

  4. 2 Thai dried red chiles

  5. 1/2 teaspoon 2 1/2ml Minced ginger

  6. 1/2 Cup mild vegetable broth or water

  7. 1 teaspoon 5ml Cornstarch - dissolved in

  8. 2 tablespoons 30ml Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place a large pot of water on to boil. Meanwhile, cut the bok choy lengthwise into thirds or quarters and place in a sink full of cold water to soak for several minutes. Wash thoroughly to get any dirt out of the base of the stalks. When the water is boiling, add about 1 tablespoon salt, bring back to the boil, and add the bok choy. Stir with a long-handled wooden spoon to make sure all the greens are immersed. Bring back to a boil, boil for under a minute, drain, and set aside. Heat a large wok over high heat. Add the oil and swirl to coat the wok. Toss in the chiles and ginger. Stir briefly, then add the greens and stir-fry for 30 seconds, pressing them against the sides of the wok to sear them a little. Add the broth and let it boil for about 30 seconds. Stir the cornstarch paste well, then add it together with 1/2 teaspoon salt. Stir-fry for another 15 to 30 seconds, turn out onto a small platter, and serve. (Warn your guests that the chiles are not for eating, just for flavor.) This recipe yields 4 servings as one of several dishes in a meal.


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