Bok Choy Stir Fry. Keep adding sauce a little at a time and continue Bok Choy Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaf tips at. This stir-fried bok choy recipe is a basic veggie side dish that can go with everything from Shanghainese braised pork belly to a roast chicken.

Rinse if necessary and drain on paper towels. Heat olive oil in a large skillet over high heat. Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. You can cook Bok Choy Stir Fry using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients of Bok Choy Stir Fry

You need 16-18 oz of Bok Choy.
You need 2 Cloves of Garlic.
You need 5-7 of Szechuan Pepper Corn.
Prepare 1 of Dry Red Pepper.
You need 1/3 Cup of Olive Oil or Peanut Oil.
It's 1/3 tsp of Salt.

It's especially good with earthy mushrooms. Bok choy has a wonderful, crisp texture that is reminiscent of celery. You can easily add shrimp or chicken to make a main dish, but I recommend doubling the sauce if you do so. Heat oil in saucepan over medium heat.

Bok Choy Stir Fry step by step

Get rid off the bottom of bok choy. Rinse the bok choy..
Smash the garlic and break the red pepper to pieces. Heat the oil at medium high heat. Add garlic, pepper corn and red pepper till the oil start to bubble around the spices..
Add bok choy to the wok. Stir now and then to make sure the bok choy doesn't get burnt on the bottom of the wok. Add salt. Cook till the white stem of bok choy gets tender. Enjoy..

Add garlic, ginger, black pepper, and bok choy. Sichuan peppers add bold flavor to this tasty bok choy tofu stir-fry! I love when the calendar restarts each January because it feels I'm absolutely in love with this simple dish of pan-fried tofu, stir-fried bok choy, and a sweet-and-spicy Sichuan pepper sauce. Stir-fried garlic bok choy is a healthy and delicious side dish for just about any meal! While I like cooking it with garlic.