Bok choy is a nutritious Chinese cabbage with mildly bitter white stems and lush green leaves. It can be combined with various ingredients to create a healthy and delicious range of dishes.
Popular at Chinese restaurants, here is a simple recipe for stir-fried bok choy with ginger and chicken.
Ingredients
- 170g boneless skinless chicken breast, cut into thin pieces
- 2 tablespoons oil
- 225g bok choy, sliced into pieces
- 2.5cm ginger, peeled and sliced
For the marinade:
- 1/2 tablespoon soy sauce
- 1/2 tablespoon cornstarch
For the sauce:
- 1/2 tablespoon oyster sauce
- 2 tablespoons water
- 1/4 teaspoon sesame oil
- 3 dashes white pepper
- 1 teaspoon wine
- 1/2 teaspoon sugar
Method
- Combine the ingredients for the marinade and add the chicken. Coat well and allow to sit for 10 minutes.
- Combine all ingredients for the sauce in a small bowl and set aside.
- Heat a half tablespoon of oil in a wok. When it is hot, add the chicken and quickly stir-fry until the surface turns opaque or white. Dish out and set aside.
- Add the remaining oil to the wok. When it is hot, add the ginger and stir-fry until aromatic.
- Return the chicken to the wok and stir rapidly.
- Add the bok choy and combine well.
- Add the sauce and continue to stir-fry until the bok choy is cooked.
- Dish out and serve hot with steamed white rice.
Tips
- Do not overcook the bok choy; it should be crisp and crunchy.
- Feel free to add different ingredients such as prawns, mushrooms, fish cake and fish balls, or tofu.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.