Shanghai Style Stir Fried Bok Choy
Growing up in a household where vegetables were a staple, my childhood encounters with Bok Choy were anything but endearing. As a young child, I often found the tender, green leaves of Bok Choy to be an unwelcome presence on our dinner table. My disdain stemmed not from a lack of appreciation for their nutritional value, but rather from the peculiar texture and somewhat bitter taste that I failed to embrace at a young age.
As I transitioned into adulthood, my perception of Bok Choy began to change in profound ways. As my taste matured, I began to see Bok Choy not just as an obligatory vegetable but as a complex ingredient that contributed depth and character to our dinners.
The Step-by-Step Cooking Guide
Start by rinsing the Bok Choy thoroughly leaf by leaf under cold water to remove any dirt or grit.
After washing, drain the Bok Choy. For optimal presentation, cut the bok choy into half or quarters lengthwise, depending on their size.
Heat a wok over medium high heat, add oil to the wok. Once the oil shimmers, add the cleaned and cut Bok Choy to the hot wok.
Drizzle cooking wine and sprinkle salt over Bok Choy, stirring continuously until the stems are fully cooked. Add water if the liquid dries out.
After achieving the desired tenderness, promptly remove the wok from heat. Transfer the stir fried Bok Choy to a serving dish and enjoy it hot as a sumptuous side dish or a colorful addition to any meal.
Shanghai Style Stir Fried Bok Choy
Ingredients
Equipment
Method
- Rinse bok choy leaves with water.1 lb Shanghai bok choy (see notes)
- Slice the bok choy leaves in half length wise if they are large.
- Heat a wok over medium high heat
- Add 1 tbsp of avocado oil.1 tbsp avocado oil
- Once oil is hot, place bok choy in the wok and stir.
- Drizzle 1 tbsp of Shao Xing cooking wine (see notes)1 tbsp Shao Xing cooking wine
- Sprinkle 1/4 tsp pink salt over bok choy1/4 tsp Pink Salt
- Stir-fry until the leaves soften, adding a splash of water if the wok starts to dry out.
