Bok Choy Stir-Fry with Ginger and Garlic
Votes: 5
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The best and fastest way to cook bok choy is to stir-fry it with spices, an Asian-inspired technique. Stir-fry the cabbage, stirring frequently, until it softens slightly. It should retain its juiciness, so frying takes just a few minutes. Adding soy sauce, fresh ginger, and minced garlic to the pan adds a delicious Asian flavor. Serve the stir-fry immediately with meat or poultry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 cups chopped fresh bok choy
- 1 tbsp. l. olive oil
- 2 cloves garlic, crushed
- 1 tbsp. chopped fresh ginger
- 2 tablespoons lightly salted soy sauce
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Recipes with similar ingredients: bok choy cabbage, ginger root, garlic
Cooking the dish according to the recipe:
- Heat olive oil in a large skillet over medium heat. Add garlic and ginger and sauté for 1 minute. Add bok choy and soy sauce and sauté for 3-5 minutes, until the greens are wilted and the stems are crisp-tender. Season with salt and pepper to taste.
Author of the recipe - Robin Miller is a food writer and nutritionist.
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