Bok Choy Stir Fry
Bok Choy is pretty common in other parts of the world, with more temperate climates, but we struggle to grow it in the spring and warm falls because it goes to flower in the littlest bit of heat. And while the flowers are very pretty(see below), they make the taste very bitter. We don't plant a lot of it for this reason and as a result, you might only get a couple heads a year and so you might be at a loss regarding what to do with it!
It’s good in all sorts of multi-vegetable stir frys, or you can base a meal off of it alone, like this recipe has done here. It’s a pretty mild vegetable, so whatever sauce you use when you do cook it is pretty important!
Bok Choy Stir Fry
2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 teaspoon freshly grated ginger (from 1/2-inch piece)
1/4 teaspoon red pepper flakes
2 large bok choy or 6 baby bok choy, cleaned, ends trimmed, and cut into 1 inch pieces
1 tablespoon soy sauce
1 tablespoon water
1/4 teaspoon toasted sesame oil
Salt (optional)
In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
Turn off the heat, stir in the sesame oil, and season with salt if desired.