Baby bok choi with ginger and soy recipe
- Cuisine: Chinese
- Prep Time: 5 min(s)
- Cook Time: 10 min(s)
- Serves 4
Featured as part of our Cooks and their Books series.
Ingredients2 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
PreparationHeat 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.
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