Baby Bok Choy belongs to the cabbage family and is widely consumed in the South-Asian region. This low calorie, nutritionally rich vegetable with a slightly sweet and bitter taste is ideal for soups, stir-fry,braised and roasted dishes.

Easy Baby Bok Choy Stir Fry Recipe

This is a quick and delicious recipe that is light on your waist and tastes incredible over a bed of noodles or sticky rice.

Preparation Time- 10 minutes
Cooking Time- 15 minutes
Serves- 1

Ingredients

Baby bok choy (three bunches)
Spring onion stalks, chopped (3)
Ginger, chopped (half-an inch)
Garlic, chopped (5-6)
Canola oil (1.5 tablespoon)
Low-sodium soy sauce (1 teaspoon)
Sesame seed oil (1 teaspoon)
Salt and pepper to taste
Brown sugar (1 tablespoon)
Teriyaki sauce (1/2 tablespoon)
Crushed red pepper (1 teaspoon)
Chinese rice wine (one-quarter cup)
Sriracha Hot Chilli sauce (2 teaspoons)
Toasted black and white sesame seeds for garnishing

Procedure

Clean baby bok choy by placing it under flowing tap water to ensure any dirt is completely removed from it and then place it horizontally over a cutting board and dice into half. The tough inedible root can be sliced off till the stalks can be easily separated and then roughly chopped.

Pour some oil into an open pan, add the chopped ginger, garlic, some pepper, salt and toast them. Once caramelization sets
in, the chopped spring onions and baby bok choy are then to be added into the pan along the Chinese rice wine. This will
aid in steaming and wilting the bok choy.

When evaporation of the wine has occurred, allow the bok choy to caramelize at the pan base and then add the teriyaki sauce, soy sauce, sesame seed oil and brown sugar and keep stir frying till the bok choy has reduced/wilted and the white stalks have turned translucent and softened considerably.

Empty the contents into a serving platter and garnish with crushed red pepper, toasted sesame seeds, finely sliced ginger and a dash of addictive sriracha sauce. This recipe can be used as a side-dish to meats or along with some buttered noodles.

Oyster Sauce Pork with Baby Bok Choy

A great dish that offers a fair share of veggies and meat in a mouth-watering sauce that is sure to satisfy your taste buds.

Preparation Time- 25 minutes
Cooking Time- 10-12 minutes
Serves- 4

Ingredients

Ginger, chopped (1 inch)
Pork sliced into half-inch pieces (450 grams)
Pale Dry Cherry (one tablespoonful)
Button mushrooms sliced (3-4)
Carrots thin slices (1/2 cup)
Baby bok choy (3-4 bunches)
Sesame seed oil (1 teaspoon)
Freshly grounded white pepper and salt to taste
Cornflour (1-2 teaspoons)
Vegetable oil (1 tablespoon)

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Ingredients for the Sauce

Arrow root (four teaspoons)
Oyster sauce (1 tablespoon)
Less-sodium light soya sauce (2 tablespoons)
Vegetable or chicken stock (1/2 cup)
Chinese five spice powder (1/4 teaspoon)
Chilli Garlic sauce (1 ½ heaped teaspoon)

Procedure

The pork pieces are to be thoroughly rubbed all over with a seasoning of some pepper, salt and corn flour and added to a stainless steel wok containing a tablespoon of vegetable oil to commence the stir frying process.

Next add the chopped ginger to it and continue stirring for some minutes till the meat pieces turn brownish and for sealing the tasty juices. Once the pieces develop a nice texture and turn juicy to the core, add some dry cherry to enhance the savoury quotient of the dish.

We now proceed with preparing the sauce by mixing together all the above mentioned ingredients to the chicken stock and add this mix into the pan containing the cooked pork pieces and continue stirring.

At this stage, add the bok choy, mushrooms and carrots with the intention to keep them tender yet crisp and cook for another couple of minutes. To add a depth of flavour drizzle on some sesame seed oil over your flavorful oyster sauce pork with baby bok choy dish which is ready to be served.