Stir-fried Bok Choy with Garlic
This is another classic Cantonese side dish that everyone loves. It is so versatile that you could replace bok choy with many different types of greens like broccoli and napa cabbage. It doesn’t have a strong Chinese or Cantonese flavor profile so as long as you like garlic, you could use this as a side dish for any types of cuisine to have a bit more green on the menu.
This dish is part of the Cantonese 4-course Meal online cooking class.
Using a wok makes it easier to turn the bok choy for faster and more even cooking, but any big pan would do.
A few extra tips on the recipe:
The Shaohsing Rice Wine in the recipe is optional, but it adds so much to the dish that I would highly encourage you to at least use one of the substitutes mentioned here rather than skipping it. You could use dry sherry, gin, vodka, sake, soju, or mirin instead of Shaohsing, but not rice vinegar.
You don’t have to mince the garlic so they are still chunky and serve as a great garnish for the dish.
Even though we are not trying to create a dessert, it is customary for Cantonese cooking to add a bit of sugar for balance. It also helps with removing the grassy or bitter taste of some of the vegetable. Of course you could skip this if you want to reduce sugar in your diet.
The best way to keep cooked vege hot is to plate it (so it doesn’t overcook in the pot and turn brown) and keep it uncovered in the cold oven.
Here’s the illustrated recipe. Scroll down for a text version of this same recipe.
Stir-fried Bok Choy with Garlic 蒜蓉白菜
(Same recipe but in text)
Prep to Serve: 15 min
Cleanup: very easy
Freezes okay
Serves 4
Vegan
Gluten-free
Must have ingredients:
Baby Bok Choy, 2 pound
Garlic, 5 cloves
Salt, 1 tsp
Sugar, 1 tsp
Shaohsing Rice Wine, 1 TBSP (optional)
Steps:
Cut bok choy length-wise. Soak in water to remove soil. Use colander to drain. Best if still wet.
Use wok or pot with lid so vege can cook in one layer. Turn heat on medium high. Mince 5 cloves of garlic.
Once pot is hot, add 2 TBSP of oil, then garlic, then bok choy (still dripping). This should sizzle, with lots of steam.
Stir first so garlic doesn’t get stuck at the bottom. Add salt and sugar. Keep turning until most of the water is gone.
When pot is dry, add wine. This should sizzle again. Cover and cook for 3-4 min or until bok choy is translucent.
Serve immediately when done. Great as a side dish with rice and/or meat.
It's okay:
To use other vege for this recipe. Just adjust flavor and timing; baby bok choy is quite sweet and cooks fast.
To use more or less garlic based on your preference.
To cook bok choy a little longer, even browning it a bit tastes good!
It's not okay:
To undercook bok choy as it’s quite bitter.
To leave cooked vege in the pot (covered) because it will turn yellow.
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