Baby bok choi with ginger and soy recipe

Created by Will Ricker

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Cuisine: Chinese
Prep Time: 5 min(s)
Cook Time: 10 min(s)
Serves 4

Featured as part of our Cooks and their Books series.

Ingredients

2 tbsp vegetable oil
1 garlic clove, crushed to a paste
3-cm piece fresh ginger, peeled, julienned
4 heads baby bok choi
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sugar
2 tbsp chicken stock or water

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Preparation

Heat the vegetable oil in a wok. Stir-fry the garlic and half the ginger briefly.

Add the remaining ingredients to the wok and stir-fry for about 5 minutes, or until the bok choi is tender. Stir constantly to ensure the ingredients cook evenly.

Transfer to a serving dish and scatter on the rest of the ginger.

SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.

Recipe from The Eastern & Oriental Cookbook by Will Ricker, with photographs by William Meppem. Published by Hardie Grant Books.

If you enjoyed this Baby bok choi with ginger and soy recipe then browse more Chinese recipes, side dish recipes, stir-fry recipes, vegetarian recipes, cooks and their books recipes, modern asian: the eastern and oriental cookbook recipes, easy recipes, quick recipes, healthy recipes and our most popular hainanese chicken rice recipe.

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