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Braised Bok Choy


1 bunch bok choy
3 tablespoons peanut oil
1 large clove garlic, bruised
3 thin slices fresh ginger
1 teaspoon sugar
salt to taste
1 teaspoon oriental sesame oil


Separate leaves, wash thoroughly and shake dry. Trim base of stem if necessary and remove tough portions of large leaves with sharp knife, leaving a narrow green border on the white. Cut into 5-8 cm (2-3 in) lengths.

Heat a wok, add the oil and swirl to coat surface, then fry garlic and ginger for a few seconds. Add bok choy and stir-fry for 1 minute on high heat, then add 3 tablespoons water or stock, sugar and salt. Cover and simmer for 3 minutes or until stems are tender-crisp. Add sesame oil and toss to distribute. Serve at once.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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