Vegetables and Pulses

Bok Choy Stir Fry with Soy Sauce

written by Amila Gamage Wickramarachchi February 6, 2015

Bok Choy Stir Fry with Soy Sauce

Bok Choy Stir Fry with Soy Sauce

We love to eat greens and I know it is a part of a healthy lifestyle. Last weekend we visited NTUC FairPrice in Ang Mo Kio and bought fresh veggies for this week. Usually I buy few greens to cook few times within the week.

This week I noticed this greens, they name it as Japanese Greens. Anyway, I found that this green is also called as Chinese cabbage or Bok Choy.

Bok Choy -Chinese Cabbage

Bok Choy/Chinese Cabbage/Japanese Green

I wanted to try it for Sunday dinner, and thought of having it as a stir fry, but without many ingredients. This way, we could taste these greens better without having other flavours.

But, I didn’t want to have it with raw taste. You know, that some greens are full of raw taste which will spoil entire taste of the dish once cooked! To avoid the raw taste, I first blanched the leaves in hot water. However, I didn’t forget to add the leaves into cold water just after blanching to stop discolouring.So,I could save the lovely green colour for this dish until serving.

Bok Choy Stir Fry with Soy Sauce

If you read the recipe, you’ll notice that I only used soy sauce. Don’t worry. Without common ingredients for any stir fry such as garlic and ginger, this Bok Choy dish was delicious. We could taste the fresh greens with some soy sauce flavor and this dish was well matching with other dishes I cooked.(Fish Balls and a salad with alfalfa)

If you like recipes inspired from Chinese cooking,try this.
Don’t forget to tell me how it turn out for you.
If you want to add more seasoning/flavour,check this baby kailan stir fry recipe.You can change the greens as you desire with the same recipe.

Here is my recipe for Bok Choy Stir Fry with Soy Sauce.Enjoy!

Ingredients (for 1-2 servings)

4-5 small bunches of Bok Choy/Japanese Green/Chinese Cabbage
2-3 tbsp. light soy sauce
1 tbsp. cooking oil
Hot water for blanching

Method

Separate leaves of Bok Choy from the stem. Add into a bowl of water and wash properly.
Drain water.
Add greens to hot water and keep about 1 minute. This step will remove the raw taste of greens.
Once blanched, add the greens to cold water to avoid discoloring of the leaves.
Heat oil in a pan.
When oil is hot, add greens and soy sauce.
Mix well and remove to a serving plate.
Serve immediately.

Amila Gamage Wickramarachchi

Amila Gamage is the blogger behind Food Corner. She shares her cooking adventures in this blog. Apart from recipes, you will also find travel, health and kitchen inspirations in this blog. She started writing this blog in 2011 and still continuing.

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13 comments

Gauri Kulkarni February 6, 2015 - 1:00 pm

This looks inviting. I wonder whether we will get this here in India… maybe will have to search some Supermarket! 🙂

Remya Elizabeth Anish February 6, 2015 - 6:49 pm

Yummy and delicious one….. 🙂

Razina Javed February 7, 2015 - 6:31 am

wow such lovely shots

Navaneetham Krishnan February 7, 2015 - 10:34 am

The simplest form yet a must for Chinese meals.

dimple khadi February 7, 2015 - 9:42 am

Hmmm… Looks delicious and healthy!

Veena Theagarajan February 8, 2015 - 4:26 am

simple yet healthy dish..

Bonnisa Gillings February 8, 2015 - 2:22 pm

Looks yummy!

padma veeranki February 8, 2015 - 4:49 pm

I love the crunch this veggie had…nice healthy recipe dear:)

P!nky February 10, 2015 - 2:15 pm

YUMMY! I’d never tried bok choy until a few years ago when I received some in my CSA box. Now, I try and incorporate it more in my cooking. This sounds delicious and healthy!

Anonymous February 14, 2015 - 2:45 pm

No garlic and salt?

Amila Wickramarachchi February 15, 2015 - 7:01 am

Hi,
No salt as soy sauce already gives the salty taste…
No garlic for this as I wanted this stir fry only with soy sauce flavour.Have mentioned that in the written details above.

Heather May February 17, 2015 - 12:03 pm

LOVE this recipe and I can not wait to try it. I am a vegetarian and always try to cook with new foods and new recipes and this looks like it is right up my ally!

Nicky Omohundro February 19, 2015 - 5:24 am

I love baby bok choy. It is more tender than the larger varieties. I agree that you don’t need much for this to be delicious. Thank you for linking up to the Let’s Get Real Link Party! I’m pinned this to our party board and have chosing you as one of my featured bloggers this week. Stop by my site Thursday after 5pm EST to grab a blog button and share with us again. Have a fabulous week!
Nicky
Little Family Adventure

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