Shanghai Bok Choy Simple Sauté
There are many methods to cooking Asian greens, one of the most common methods used is the simple saute. You can substitute Shanghai for Baby White Bok Choy, Yuchoy and/or Gailan. Though when sauteing Gailan, traditionally we use ginger instead of garlic.
Prep time
10 mins
Serves
2
Ingredients
- 8 oz Shanghai bok choy
- 1 tablespoon vegetable oil (or olive oil, corn oil, etc.)
- 2 cloves garlic, crushed
- Kosher salt (or sea salt) to taste
- ⅛ cup rice cooking wine
Steps to follow
- Prepare the Bok Choy:
- Rinse the bok choy thoroughly to remove any dirt.
- Cut the bok choy in halves; for the smaller ones, you can leave them whole.
- Heat the Oil:
- In a large skillet or wok, heat the vegetable oil over high heat.
- Cook the Garlic:
- Add the crushed garlic to the hot oil and cook until fragrant, about 30 seconds.
- Stir-Fry the Bok Choy:
- Add the bok choy to the skillet or wok. Stir-fry for about a minute, or until most of the water has evaporated.
- Add the Rice Cooking Wine:
- Pour in the rice cooking wine. Stir to combine, then cover the skillet or wok.
- Cook Until Tender:
- Let the bok choy cook for about 3 to 5 minutes, or until the stems are tender but still crunchy and crispy.
- Season and Serve:
- Salt to taste, then serve hot as a side dish or part of a larger meal. Enjoy!
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