Stir-Fried Bok Choy with Chinese Sauce
Quick, easy and very tasty! Made this recipe a few days ago, it was simply delicious and we served it with fried rice that we made with the leftover rice. A delicious combination, and both of them together made a great meal.
Yield
4 servingsPrep
8 minCook
5 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | teaspoons |
soy bean paste
or miso paste |
* |
| 1 ½ | teaspoons |
ginger
freshly and finely grated |
|
| 3 | cloves |
garlic
or as needed, freshly minced |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 18 | ounces |
bok choy
500 grams, wash and drain well, chop into 1-inch pieces |
|
| 2 | teaspoons |
sugar
or honey |
|
| 1 ½ | teaspoons |
rice vinegar
or to taste |
|
| 1 ½ | teaspoons |
soy sauce, tamari
or to taste |
|
| 1 ½ | teaspoons |
cornstarch
mixed with 1 tablespoon of water |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1E+1 | ml |
soy bean paste
or miso paste |
* |
| 7.5 | ml |
ginger
freshly and finely grated |
|
| 3 | cloves |
garlic
or as needed, freshly minced |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 520.2 | ml/g |
bok choy
500 grams, wash and drain well, chop into 1-inch pieces |
|
| 1E+1 | ml |
sugar
or honey |
|
| 7.5 | ml |
rice vinegar
or to taste |
|
| 7.5 | ml |
soy sauce, tamari
or to taste |
|
| 7.5 | ml |
cornstarch
mixed with 1 tablespoon of water |
|
| 1 | x |
salt
to taste |
*
|
Directions
Miso or soy bean paste can be found in Health Food stores or in large grocery stores in the Asian section.
In a small bowl, mix together sugar, rice vinegar, soy sauce and cornstarch to make a sauce, add a little bit more water if needed. Set aside.
Heat ½ tablespoon of oil in a wok or a large nonstick skillet over medium-high heat until hot.
Add the bok choy, stirring, and cook for 2 minutes, transfer onto a plate and set aside.
Heat the remaining ½ tablespoon of oil in the wok or skillet.
Add the soy bean paste, garlic, ginger and scallions, stirring constantly, and cook for about 1 minute until fragrant.
Return the bok choy into the wok or skillet, stir until the bok choy is well coated with the sauce and heat through.
Remove from the heat, transfer onto a large serving plate.
Serve with rice or egg noodles.
