Total Time
Prep 10 mins
Cook 20 mins

A light and crisp boc choi dish. Perfect for lighting a fire in your lover.

Ingredients Nutrition


  1. In a small bowl mix the tapioca starch, water and chili oil.
  2. Heat Wok (or large frying pan) to smoking Add oil and swirl around the edges of the pan.
  3. Add garlic and ginger and toss for 5 seconds or until the garlic starts to turn golden on the edges.
  4. Add boc choi and 1 tablespoon of the soy sauce, toss to coat with oil and cover for 3 minutes stirring occasionally.
  5. You want the boc choi to turn bright green, but stay crisp.
  6. When the boc choi is ready, stir the starch mixture, pour over the boc choi and quickly toss until the sauce turns transparent (5-10 seconds).
  7. Serve with rice.
Most Helpful

i used way too much oil in the wok so it was very oily - the sauce had a nice taste, but got too viscous - because of the excess oil? We had this with organic sausage, rice pilaf and honeydew melon :) and liked it

mamazee May 06, 2003

Very good tasting recipe. I used lite olive oil and left out the cornstarch. This was served with crockpot chicken and the taste contrast was great Thanks, Bergy

Bergy November 29, 2001