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bok choy

Featured/ Vietnamese Recipes

Simple Bok Choy Stirfry

Simple Bok Choy Stirfry

In today’s day and age, the protein and the starch in a meal often get all the prep time and attention, while the vegetables are an afterthought. For example, in a typical Canadian meal the chicken will take the most time to season and roast, the mashed potatoes will take time to prep, boil and mash, and then when it comes time to add a vegetable, I don’t want to spend any more time in the kitchen so I’ll quickly heat up some frozen peas. In a typical Asian meal, I will spend time in marinating and preparing the salmon, rinsing and getting the rice into the rice cooker, and then I’ll draw a blank on what kind of vegetable I can add to the meal. All too often for these Asian meals, I will slice up some cucumber and dip them in soy sauce to eat as a side (this is the Vietnamese version of frozen peas!).

However, I’ve been trying to make an effort to give vegetables and greens the same care and attention in my meal prep as well. One of my favourite vegetables to have as a side for Asian meals is bok choy. I’ve shared my bok choy salad recipe with you before, but this time, let’s do a bok choy stirfry.

Even for a bok choy stirfry, there are varying scales of effort and difficulty. A more difficult recipe will call for chicken stock or bouillon for flavour and cornstarch to thicken up the sauce. I don’t really care for these recipes, as they remind me of a basic Chinese restaurant stirfry with that slimy, thickened sauce texture. Instead, I prefer to keep my bok choy stirfry simple so that the freshness of the greens still shine through. My bok choy stirfry only calls for three common pantry ingredients for seasoning that any self-respecting home cook should have on hand at all times – garlic, ginger, and soy sauce.

This stirfry makes for a fresh and crisp side to any Asian meal. What are your favourite vegetable side dishes?

Simple Bok Choy Stirfry Ingredients

A 5-ingredient bok choy stirfry // my locally made cherry/walnut/rock maple cutting board made by Oleson Woodshop, available at Mortise and Tenon

Simple Bok Choy Stirfry

Print Recipe
Serves: 2 Cooking Time: 10 minutes

Ingredients

  • 2 bunches of baby bok choy, chopped and washed
  • 1 tbsp olive oil
  • 2 big garlic cloves, finely minced
  • 1 tbsp fresh ginger, finely minced
  • 2 tbsp soy sauce

Instructions

1

Heat the oil in a large pan or wok over medium heat.

2

Add garlic and ginger and cook for 1 minute. Lower the heat a bit if the garlic starts to get brown.

3

Add bok choy and soy sauce and cook for 5 minutes, until the greens are wilted but the stalks are still crisp.

 

Featured/ Vietnamese Recipes

Baby Bok Choy Salad

Baby Bok Choy Salad

I love eating salads….but I hate making them at home. Whenever we go out, I will usually order a salad of some kind because I hate making my own salads. What do I hate about it? I hate washing all the produce. I hate having to prep multiple ingredients to make a colourful, flavourful salad. My thought process is: if I’m going to spend lots of time in the kitchen prepping food, I’d rather it be for a comforting, hearty, hot meal…not a salad.

However, I have been known to suck it up and make this baby bok choy salad from time to time.  Bok choy is a Chinese leafy cabbage that has been gaining more popularity in Western cuisine recently due to its high nutritional qualities. Bok choy is low in calories, and high in vitamins K, C, and A. Bok choy is more commonly known as “that vegetable in Chinese stirfrys”.

Baby Bok Choy

I received some beautiful baby bok choy in the organic bin that I got from Body Fuel Organics a couple weeks ago. Baby bok choy is just the less mature version of bok choy, and its taste is milder which makes it perfect for raw salads.

When prepping bok choy, make sure you wash them really well. Growing straight from the ground, there’s always a lot of dirt caught in the bottom of the crunchy stems. I like to cut the bottom couple inches off the bok choy and discard, then chop the remaining stems and leaves up into bite size pieces, then wash and drain the cut pieces really well. You can add whatever other vegetables you want to the salad but I like to stick to other vegetables commonly used in Asian cuisine, such as red peppers, shredded carrots and green onion.

Baby Bok Choy Salad

What makes this salad so delicious is the salad dressing. The salad dressing is light and bright, with Asian flavours that ties everything together. I usually just eyeball the salad dressing ingredients, so I’ve just estimated what the measurements are for this recipe. Feel free to adjust the ingredients to your taste!

Baby Bok Choy Salad

Print Recipe
Serves: 4 Cooking Time: 15 prep time

Ingredients

  • 2 bunches of baby bok choy
  • 2 carrots, shredded
  • 1 red pepper, thinly sliced
  • 1 small bunch of green onions, thinly sliced
  • DRESSING
  • 1/4 cup white vinegar
  • 2 tbsp sugar
  • 1/4 soy sauce
  • Drizzle of olive oil (less than 1/4 cup)

Instructions

1

Cut the bottom two inches or so off the bok choy and discard. Chop the remaining stems and leaves into bite size pieces, wash well and drain.

2

Prep the other vegetables and add to the bok choy.

3

For the dressing, whisk together the white vinegar, sugar and soy sauce.

4

Drizzle in the olive oil, while whisking, until combined into a smooth consistency. (I don't like much oil in my salad dressings, so I don't put much olive oil in mine).

5

Toss the salad with the dressing and enjoy this bright and crunchy salad!