Stir-fried bok choy (清炒白菜 qīng chǎo bái cài) is a cornerstone of Chinese home cooking with its simplicity, freshness, and ability to complement a wide range of main dishes. A plate of greens is a staple at many family tables, adding balance and nourishment to each meal.
The stir-frying method preserves bok choy’s natural flavour and crisp texture with minimal seasoning. This technique likely originated from the Southern regions of China, where fresh, local vegetables were abundant and cooked quickly to retain their nutrients and vibrant colours. While garlic is a common flavour enhancer for the dish, variations often include ginger, oyster sauce, or dried shrimp, reflecting regional preferences and the flexibility of the dish.
Ingredients
Bok choy is the star of the dish, with a crisp texture and fresh flavour. The recipe can easily be adapted for other leafy greens that have similar texture, such as choy sum or gai lan (Chinese broccoli) with cooking time adjusted based on the thickness of the stems to ensure even tenderness.
Garlic infuses the oil and the dish with a rich, aromatic depth that enhances the fresh, natural flavour of the bok choy. Roughly chopping the garlic is preferred over fine mincing, as it reduces the risk of burning during high-heat stir-frying. Burnt garlic can lead to a bitter taste and overpower the dish.
Vegetable oil is used to stir-fry at high heat without burning. As a neutral oil option, it allows the natural flavours of the vegetable and garlic to stand out.
Fish sauce adds a savoury, umami depth with a subtle briny taste, deepening the overall flavour profile. It can be replaced with soy sauce if fish sauce is not preferred.
A pinch of salt balances the flavours and draws out the natural sweetness of the bok choy. Since fish sauce already contains salt, adjust this to taste to avoid over-seasoning.
Steps
Prepare bok choy
Wash thoroughly and cut bok choy into smaller pieces with leaves separated from the stem.
Heat wok/pan
Add vegetable oil over medium heat until shimmering.
Add garlic
Sauté until fragrant, about 20-30 seconds.
Avoid browning to prevent bitterness.
Stir-fry bok choy
Increase to high heat.
Add the stems first, stir-fry for 2 minutes or until they begin to soften.
Toss in the leaves and continue stir-frying for another minute until just wilted.
Adjust the stir-fry time depending on how tender or crunchy you prefer the stems.
Season
Pour in fish sauce and mix well.
Taste and add a pinch of salt if needed to balance the flavours.
I found the fish sauce provided enough seasoning, but adjust to suit your preference.
Serve
Transfer to a plate and serve immediately while hot. Enjoy as a side dish!
For more details: Stir-fry Bok Choy