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 StirfryPrint Recipe
- 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
Heat the oil in a large pan or wok over medium heat.
Add garlic and ginger and cook for 1 minute. Lower the heat a bit if the garlic starts to get brown.
Add bok choy and soy sauce and cook for 5 minutes, until the greens are wilted but the stalks are still crisp.