Bok choy or Pak Choi is a type of Chinese cabbage grown with the stem and leaves attached to the base. The stem part is crispy with a very slight mustard flavour. Like most vegetable stir fries, this dish takes no longer than 15 minutes to prep and cook. Serve it with another main dish for a complete meal! This dish also goes really well with my Shaking Beef and Tomato Rice or Hainan Chicken dish.
This dish has a very light ginger aroma only (as I cook with it then remove it from the dish), if you prefer a stronger ginger taste grate about 1 tsp of ginger instead.
Prep time: 5-min; Cook time: 10-min
- 400g bok choy
- 5 slices of ginger (2mm)
- 2 garlic cloves, minced
- 1½ tbsp light soy
- 1 tsp sugar
- 2 tsp canola oil
- 1 tbsp water
- 3 tsp cornflour
- Slice the base of the bok choy bunch (just enough to separate the stems from the base). Wash in cold water
- In a bowl, add cornstarch and water. Stir and set aside
- Heat a wok on medium heat, then add ginger and fry until fragrant. Add garlic and fry until slightly browned (be careful not to burn the garlic otherwise it will be very bitter)
- Add bok choy, soy and sugar, and sauce until wilted and cooked through (about 1 to 2 minutes)
- Remove wok from heat, re-stir slurry bowl to make sure that the cornstarch has not settled on the bottom (this may happen after a while)
- Pour the cornstarch over the veggies and mix thoroughly
- Return to the heat, and stir until the sauce has thickened and become glossy. Make sure you cook it long enough to cook out the flour taste
- Remove ginger slices and enjoy!