Stir-Fried Ginger Bok Choy
This dish relies on a high-heat sear to keep the bok choy stems crunchy while wilting the leaves, finished with a quick aromatic fry of ginger and garlic. By keeping the ingredients dry before they hit the pan, you ensure the vegetables steam-fry in the oil rather than boiling in their own water.
Dryness is your best friend.
Wash the bok choy well ahead of time and ensure it is completely dry. Any water clinging to the leaves will drop the pan temperature and result in mushy greens.
- Wok or large heavy-bottomed skillet
- Chef's knife
- Tongs
What goes in.
- 1 lbbaby bok choy, halved lengthwise
- 2 tbspneutral oil, such as grapeseed or avocado
- 1 tbspfresh ginger, julienned into matchsticks
- 2 clovesgarlic, thinly sliced
- 1 tbspshaoxing wine or dry sherry
- 1 tspsoy sauce
- pinchkosher salt
Don't crowd the pan
Lay the bok choy cut-side down in the hot oil and leave them undisturbed for one minute. This char provides the foundation of the flavor.
The method.
Sear the base
Heat the oil in your wok over high heat until it shimmers. Place the bok choy cut-side down and let them sear until the edges turn deep golden brown.
Aromatic infusion
Push the bok choy to the edges of the pan. Add the ginger and garlic to the center. Stir for 15 seconds until fragrant, taking care not to burn the garlic.
Deglaze and steam
Pour the shaoxing wine around the perimeter of the pan to deglaze. Immediately add the soy sauce and a pinch of salt. Toss everything together for 30 seconds until the leaves are bright green and just barely wilted.
Serve
Transfer to a plate immediately. Serve while the stems still offer a clear snap.
Other turns to take.
Spicy Version
Add two dried red chilies to the oil along with the ginger.
Sesame Finish
Drizzle a few drops of toasted sesame oil over the greens after removing from heat.
When it doesn't go to plan.
If your bok choy are large, quarter them rather than halving them to ensure they cook evenly.
Use a high smoke-point oil; butter or extra virgin olive oil will break down and smoke too early.
Never add salt at the very beginning, as it draws moisture out of the leaves too quickly.
The ones that keep coming up.
Why did my bok choy turn out watery?
You likely added the salt too early or the pan wasn't hot enough. Keep the heat on high and wait until the very end to season.
Can I use regular ginger powder?
Fresh ginger is essential here. The texture and sharp heat of fresh julienned ginger define this dish.
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