Stir-fried Shredded Bok Choy
By slicing bok choy into thin strips, we increase its surface area for better heat distribution while neutralizing its strong raw flavor. Stir-fried quickly with ginger, garlic, and rice wine, this dish offers a fresh, crisp, and delicately sweet new texture and flavor profile.
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🍳 Cooking Flow
Separate the bok choy leaves from the stems and slice both into thin vertical strips; mince the garlic and ginger. → Heat oil in a wok and sauté the minced garlic and ginger until fragrant. → Stir-fry the stem strips first and drizzle with a little rice wine until slightly softened. → Add the leaf strips, season with pepper salt, and stir-fry until cooked through before serving.
Cooking Steps
Brief Cooking Order
Separate the bok choy leaves from the stems and slice both into thin vertical strips; mince the garlic and ginger. → Heat oil in a wok and sauté the minced garlic and ginger until fragrant. → Stir-fry the stem strips first and drizzle with a little rice wine until slightly softened. → Add the leaf strips, season with pepper salt, and stir-fry until cooked through before serving.
Introduction
By slicing bok choy into thin strips, we increase its surface area for better heat distribution while neutralizing its strong raw flavor. Stir-fried quickly with ginger, garlic, and rice wine, this dish offers a fresh, crisp, and delicately sweet new texture and flavor profile.
Step 1
Wash the bok choy thoroughly and separate the leaves from the stalks.
Step 2
Slice both the leaves and stalks vertically along the fibers into thin shreds. Keep the shredded stalks and leaves separated.
Step 3
Mince the garlic and ginger and set aside.
Step 4
Heat the wok, add an appropriate amount of cooking oil, and stir-fry the minced garlic and ginger until fragrant.
Step 5
Once fragrant, add the shredded bok choy stalks to the wok.
Ingredients List
Important Notes
⚠️ The bok choy stems and leaves have different cooking times, so they must be added to the wok separately after shredding.
🔥 The thinner the shreds, the faster they cook; stir-fry quickly over high heat to prevent excess moisture release.
💡 The combination of rice wine and minced ginger effectively removes the grassy, raw odor of the bok choy.
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