Description
Crisp Chinese stir-fried bok choy delivers a quick, nutritious side dish packed with garlic and sesame notes. Green leaves wilt perfectly when kissed by high heat, creating a simple yet delicious vegetable experience you cannot resist.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) ground pork or beef
Seasonings and Sauces:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper
Aromatics and Oils:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 head bok choy, chopped
- 2 tablespoons sesame oil
Instructions
- Warm a wok or expansive skillet with vegetable oil over vigorous heat, creating a sizzling cooking surface.
- Introduce ground meat and sauté until thoroughly caramelized, methodically fragmenting protein with a robust utensil.
- Incorporate aromatic minced garlic and ginger, allowing their essence to permeate the protein for approximately 60 seconds.
- Cascade umami-rich condiments – soy sauce, oyster sauce, optional rice wine, brown sugar, and ground black pepper – into the pan, enabling the liquid mixture to slightly concentrate and develop depth.
- Gently layer chopped bok choy into the seasoned mixture, tossing vigorously to ensure even coating and cooking, maintaining the vegetable’s verdant crispness through brief two-minute stir-frying.
- Finalize the dish with a delicate drizzle of fragrant sesame oil, elevating the overall sensory experience just before presenting.
Notes
- Swap ground meat with tofu or plant-based crumbles for a vegetarian version that maintains protein content.
- Control heat carefully to prevent burning garlic and ginger, which can create bitter flavors.
- Choose baby bok choy for tender texture and sweeter taste if available in your local market.
- Add red pepper flakes or chili oil for extra heat and complexity in the stir-fry flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg