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


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.