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“This is a quick method to stir-fry bok choy so it does not turn mushy and pallid. Remember to treat freshly purchased bok choy like any other leafy green - unwashed in a loosely sealed plastic bag for no more than 3 days.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the soy sauce and sugar or the oyster sauce and the rice vinegar. Set aside.
  2. Trim bottom inch from head of bok choy. Wash leaves and pat dry. With knife, cut leafy green portion away from either side of triangular white stalk.
  3. Cut each white stalk in half lengthwise then crosswise into 1/2 inch pieces. Stack leafy greens then slice them crosswise into thin strips. Keep sliced stalks and leaves separate.
  4. Heat a 12 inch non-stick skillet over high heat, add the oil and swirl to coat. Add the bok choy stalks and cook, stirring frequently, until the edges start to turn translucent (4-5 minutes).
  5. Add the ginger and garlic, stirring frequently, for 30 seconds. Add the bok choy greens and the sauce mixture. Stir-fry mixture for 1 minute and serve immediately.

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