This is developed from local street food, street-style potatoes. But it is different because we add Bok Choy as the second ingredient. Adding some ubiquitous dark green vegetables could elevate it to a different level.
I found this firstly in a restaurant near my office. They are selling potatoes with a magic ingredient- fresh fennel. There are many variations of crispy potatoes, in addition to the popular salt-and-pepper variety.
If you are a Bok Choy lover, this is your way of using Bok Choy not as a main ingredient but as a magic add-on.
The taste of bok choy in this dish is unique: not crunchy like fresh stir-fry, but with a texture similar to pickled vegetables. At my first test, I used only one bok choy with three medium-sized potatoes. But I regretted it after the first bite. The bok choy’s texture was so unique that I decided to add more bok choy to the dish.
Other Bok Choy Recipes
As a bok choy lover, I have made many yummy bok choy dishes on this blog, including my favorite two ways of bok choy stir fry. You can also use it as a basic flavor foundation for a bok choy and tofu soup or a bok choy and pork soup. Also, don’t forget our Sichuan-style pork belly and bok choy stir fry.
This is the basic vegan version that’s already amazing on its own – but here’s a little secret: if you have pork belly on hand, you can skip the cooking oil and render the pork belly fat instead. It adds incredible depth of flavor, making everything taste even more fragrant and irresistible. Totally optional, but if you’re a meat lover, you’re going to want to try it that way!
Step by Step
Start with a pot of water, bring it to a boil, then blanch the bok choy for 20 seconds. Transfer them out and chill in cold water. Cut the bok choy into small pieces after squeezing out the water.
Peel and cut the potatoes into 3cm cubes. Steam them for 10 minutes in the same pot of water, or boil them for 7 miuntes. I use the same water for blanching bok choy. Transfer out and drain thoroughly.
Get a pan or a wok, add some oil, and lay the boiled potatoes one by one until they have a crispy shell. This may take some time.
Move the potatoes to the edges of the wok. Fry garlic and scallions until aromatic.
Add the Bok Choy in. Season it with salt, pepper, and light soy sauce. If you want a spicy flavor, add some pepper flakes.
Bok Choy and Crispy Potatoes
Ingredients
- 2–3 heads Bok choy
- 2 medium Potatoes
- 2 tbsp. Cooking oil for pan-frying
- ½ tsp Salt or to taste
- ¼ tsp Black pepper or to taste
- 1 tbsp Light soy sauce
- ½ tsp Pepper flakes (adjust for spice) ,optional
Instructions
- Start with a pot of water, bring it to a boil, then blanch the bok choy for 20 seconds. Transfer them out and chill in cold water. Cut the bok choy into small pieces after squeezing the water out.
- Peel and cut the potatoes into thin slices. Steam them for 10 minutes in the same pot of water, or boil them.
- Get a pan, add some oil, and lay the boiled potatoes one by one until they have a crispy shell. I love to break the potato slices randomly with my turner.
- Move the potatoes to the edges of the wok. Add extra oil and then fry garlic, ginger and chopped chili peppers until aromatic.
- Add the Bok Choy in. Season it with salt, pepper, light soy sauce, and pepper flakes if you prefer a slightly spicy version. That’s it.
