Baby bok choy

Baby bok choy

By
From
Have You Eaten
Serves
4
Photographer
Billy Law

I like baby bok choy better than the fully grown version, which can be tough and not as sweet. This versatile vegetable can be served as a simple stir-fry, like this recipe, to go with a bowl of steamed rice or as an accompaniment to many Chinese noodle dishes.

Ingredients

Quantity Ingredient
4 tablespoons vegetable oil
2 garlic cloves, finely chopped
2 lap cheong, thinly sliced on the diagonal, (see note)
4 bunches baby bok choy, stalks trimmed, leaves separated and washed
2 tablespoons light soy sauce, plus extra to serve
2 tablespoons shaoxing rice wine

Method

  1. Heat the vegetable oil in a wok over medium–high heat, then add the garlic and lap cheong and fry until the sausage is crispy. Add the bok choy and stir-fry for 30 seconds, then add the soy sauce and rice wine. Toss to combine, then stir-fry for a further 30 seconds. Transfer to a serving plate and give the bok choy another splash of soy sauce.

Asian greens

  • A huge variety of Asian vegetables are available in the supermarket these days. They are easy to cook, healthy and full of flavour, and I think they are totally underrated; many people shy away from them simply because they don’t know what to do with them. Keep it simple is the key — less is more. All you need is a wok and a few ingredients, and the vegetables only need a quick stir-fry, so they stay crunchy and retain all their nutrients.

    The Asian greens used in this recipe are interchangeable with others, so mix and match however you like. A good tip is to soak them in a sink filled with tap water, with a tablespoon of salt. Any dirt or soil will get washed out and fall to the bottom of the sink, and the salt will kill any slugs or bugs hidden in the leaves.

Note

  • Lap cheong is also known as Chinese sausage, and is widely available in Asian grocers or the Asian ingredients aisle of major supermarkets.
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