Super easy but the most popular garlic Bok Choy stir-fry is always on Elaine’s dinner table. This is my daughter’s favorite version with crispy pork belly pieces. You can replace pork belly (bacon should be a perfect substitute) with other common vegetable oil but this version is really highly recommended. Animal fat can make the vegetable more aromatic and smooth in taste.
I am using larger bok choy for this recipe, but baby bok choy is completely suitable too. A tip in my cooking journey is to separate the white part from green leaves and cook the white part firstly for 1-2 minutes. This step help to cook the white part stem thoroughly without kill the leaves.
Ingredients
- 4-5 large bok choy (around 2 pounds), remove any yellow pieces and trim the ends
- 1/2 cup pork belly slices (or you can use bacon)
- pinch of salt
- 2 garlic cloves
- around 1 teaspoon of vegetable oil
Instructions
- Separate the pieces and then wash by soaking in clean water. You may need to wash 3-4 times to completely get rid of the sands.
- And then cut the white part into one bite size and separate the green leaves.
- Cut pork belly into small 2cm pieces and mince the garlic.
- And a small amount of vegetable oil (around 1 teaspoon) and then sauté the pork belly until slightly brown and there is lots of oil in wok. Add garlic; fry until aroma and then place the white parts firstly; to cook around 1-2 minutes until slightly soft.
- Add leaves and salt in, continue cooking for no more than 30 seconds over highest heat. You will need to combine the bok choy with salt evenly.
- 4-5 large bok choy , around 2 pounds, remove any yellow pieces and trim the tough ends
- 1/2 cup pork belly slices
- pinch of salt
- 2 garlic cloves
- 1 tsp. vegetable oil
-
Separate the pieces and then wash by soaking in clean water. You may need to wash 3-4 times to completely get rid of the sands.
-
And then cut the white part into one bite size and separate the green leaves.
-
Cut pork belly into small 2cm pieces and mince the garlic.
-
And a small amount of vegetable oil (around 1 teaspoon) and then sauté the pork belly until slightly brown and there is lots of oil in wok. Add garlic; fry until aroma and then place the white parts firstly; to cook around 1-2 minutes until slightly soft.
-
Add leaves and salt in, continue cooking for no more than 30 seconds over highest heat. You will need to combine the bok choy with salt evenly.
If you do not like animal fat, it is ok to skip pork belly and use vegetable oil only.
I have made this dish numerous times in the past with great success. Never made it with pork belly though. I have always used sliced pork stomach or BBQ red pork. Any time I am stressed for time, this meal comes in handy. Easy and quick to make, yet delicious and tasty. I serve over white rice with a healthy chicken or beef broth.
Chicken or beef broth should be a excellent match. Bok Choy is our favorite dark green leaves. And it is super easy to cook!
this sounds great. I’ve stirred fried bok choy several times recently and it’s come out bitter [ I didn’t over/under cook it]. any suggestions besides your recipe directions??? I’ve used both reg. and baby b.c. tnx
Sorry Maude, I cannot help with this problem, as I did not meet this type of problem.
I think that the bitter bok choy is a diferent tipe of bok choy! It happened to me, And i tastei it in the Market, And i was told that is bitter version
Can you drop me a photo on ins? I do not think we have a bitter bok choy here in China.
Hi Elaine, Garlic bok-choy is a favourite in our household too. My two cents would be to use mushrooms (especially trumpets or shitake) in place of animal fat for a vegetarian version. I typically add mushrooms to both bok-choy and cabbage and a splash of chicken broth.
Hi Gautami,
Thanks for stopping by and leave me this comment.For a vegan or vegetarian, using mushrooms is a smart as they can rich the flavor. I cook that version too. But I never tried to add some chicken broth. Will try this wonderful idea next time.