Bok Choy Stir-Fry

Manda's Note:

This is a wonderful side dish for an Asian style entree. 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. Simple and yummy:)

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 2 -3 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 4 cups bok choy, thinly sliced
• 1 chicken bouillon cube, dissolved in 1/2 c. water
• 1/4 cup soy sauce
• 1 teaspoon granulated sugar
• 1 tablespoon cornstarch

Directions:

1. Heat oil in saucepan over medium heat.
2. Add garlic, ginger, black pepper, and bok choy.
3. Stir fry about 3 min.
4. In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.
5. Whisk well.
6. Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
7. Serve hot.

Reviews

[DDW]

Good recipe! I separated the whites of the bok choy from the leaves - I used the whole thing and didn't measure. Cooking the white parts first and then adding the greens at the end of the cooking. As others suggested I added sliced baby bella mushrooms, snap peas and some shrimp and doubled the sauce. Very tasty over brown rice. Next time I will add some spice to heat it up a bit.

[Chef #1471487]

Very good! could have definately added double the bok choy. I did end up putting about 1 1/2 cups of celery in with the bok choy and added both walnuts and a package of ramen noodles, minus the seasoning packet. We thoroughly enjoyed it and will be making it again soon!

[Chef #1147519]

Like others did not measure the boy choy and it cooked down like crazy. Added a little more garlic, and pineapple (towards the end) and cilantro. Put over white rice. Even my super duper picky daughter is eating it! We love it!