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Qing Chao Bai Cai
Stir-Fried Bok Choy with Garlic
A classic and simple Chinese vegetable dish featuring crisp-tender bok choy quickly stir-fried with fragrant garlic. This method ensures the greens retain their vibrant color and a satisfying bite.
🧂 食材
- 500 g Baby bok choy
- 6 cloves Garlic
- 2 tbsp Vegetable oil(A neutral oil like canola, grapeseed, or peanut oil is recommended.)
- 1/2 tsp Salt(Or to taste. Fine sea salt or kosher salt works well.)
- 2 tbsp Chicken stock(Low-sodium is preferred to control saltiness. Vegetable stock can be substituted for a vegetarian option.)
👨🍳 步驟
- 1
Prepare the ingredients: Wash the bok choy thoroughly and trim the root ends. Cut each head in half lengthwise, or into quarters if they are very large. Ensure the leaves and stems are intact. Peel and thinly slice or mince the garlic cloves.
⏱️ 5 minutes - 2
Heat the wok or skillet over high heat until it just begins to smoke. This indicates it's hot enough for stir-frying. Add the vegetable oil, swirling to coat the bottom. Immediately add the sliced or minced garlic.
⏱️ 30 seconds - 3
Add the prepared bok choy to the hot wok, stem-side down first if pieces are large. Stir-fry vigorously, tossing the bok choy constantly using a spatula or wok shovel. Cook for about 2 minutes, allowing the stems to soften slightly.
⏱️ 2 minutes - 4
Pour in the chicken stock and sprinkle with salt. Continue to toss and stir-fry for another 1-3 minutes, or until the bok choy is crisp-tender. The leaves should be wilted but still hold their shape, and the stems should be tender with a slight bite.
⏱️ 1-3 minutes - 5
Remove from heat immediately and transfer to a serving platter. Serve hot.
⏱️ 30 seconds
💡 專業提示
- ✓Achieve a good sear by ensuring your wok or pan is very hot before adding ingredients.
- ✓Stir-fry quickly over high heat to maintain the bok choy's crispness and bright green color.
- ✓Do not overcrowd the pan; cook in batches if necessary to ensure proper stir-frying rather than steaming.
- ✓Taste and adjust salt before serving.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- For a richer flavor, add 1-2 tablespoons of oyster sauce along with the chicken stock.
- Sauté thinly sliced shiitake mushrooms with the garlic before adding the bok choy.
- Add a pinch of red pepper flakes with the garlic for a touch of heat.
- Garnish with toasted sesame seeds or a drizzle of sesame oil just before serving.